Best 3 Spicy Eggplants With Minced Pork In Clay Pot Recipes
Embark on a delightful culinary journey with our Spicy Eggplants with Minced Pork in Clay Pot recipe, a tantalizing dish that harmonizes the bold flavors of spicy eggplants and savory minced pork. Prepared in a traditional clay pot, this dish exudes authenticity and rustic charm. The eggplants, imbued with a spicy kick, perfectly complement the umami-rich minced pork, creating a harmonious balance of flavors. This recipe is sure to become a favorite among those who appreciate spicy and flavorful dishes.
The article also features two additional variations of this delectable dish: Spicy Eggplants with Minced Shrimp in Clay Pot and Spicy Eggplants with Salted Fish in Clay Pot. These variations offer unique flavor profiles, catering to diverse palates. The Spicy Eggplants with Minced Shrimp in Clay Pot marries the spicy eggplants with the delicate sweetness of shrimp, resulting in a harmonious blend of flavors. On the other hand, the Spicy Eggplants with Salted Fish in Clay Pot introduces a savory and slightly briny element, adding a distinct dimension to the dish.
Whether you prefer the classic combination of eggplants and minced pork or desire to explore new flavor horizons with the shrimp or salted fish variations, this article provides a comprehensive guide to creating this delicious and versatile dish. Each recipe is meticulously explained with step-by-step instructions, ensuring culinary success even for novice cooks.
SPICY EGGPLANTS WITH MINCED PORK IN CLAY POT
Make and share this Spicy Eggplants With Minced Pork in Clay Pot recipe from Food.com.
Provided by lemon_melonz
Categories Cantonese
Time 1h
Yield 4 1, 4 serving(s)
Number Of Ingredients 23
Steps:
- Method:.
- Rinse eggplant. Trim and julienne as picture shown. Soak in water with a bit of salt dissolved for a while. Drain well. Marinate pork mince for 20 minutes.
- Heat 2 tablespoons of oil in a clay pot over medium. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don't add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened.
- While stir frying the eggplant, use another frying pan to heat some cooking oil. Add another half of minced garlic, shallot, ginger and chili bean sauce until aromatic. Add pork and stir fry until cooked.
- When the eggplant is softened, toss the minced pork in clay pot. Stir fry quickly. Turn heat to medium. Add seasoning and continue to cook. Bring it to boil. Add thickening to your preference. Serve hot.
- Note:.
- It's not necessary to soak the julienned eggplant in water with salt. But this step would help to remove its bitterness and keep its purple colour fresh from cooking. Or simply peel off the skin instead.
Nutrition Facts : Calories 169.9, Fat 9.9, SaturatedFat 3.5, Cholesterol 30.6, Sodium 1067.7, Carbohydrate 11.8, Fiber 4.1, Sugar 3.8, Protein 9.4
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
SPICY EGGPLANT WITH GROUND PORK
This is a wonderful recipe from another recipe site. I have modified it to reflect our taste. It is easy and very delicious. Serve over steamed rice or tossed with cooked rice noodles.Only use Japanese eggplants because they hold their color better than Chinese eggplants, but both are delicious.
Provided by mandabears
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix broth, lime juice, soy sauce, and Sricacha sauce in a measuring cup.
- Cut eggplant in half lengthwise batons(long thin rectangular pieces)about 1/2 inch thick and 3 inches long.
- Cook pork in a 12 inch frying pan over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
- Add about 2 tablespoons of broth mixture nd stir until liquid evaporates, about 1 minute.
- Transfer mixture to a bowl and wipe out pan.
- Return pan to high heat and add 2 tablespoons oil.
- When hot add eggplant and cook, stirring occassionally until it starts to brown, 3 minutes.
- Add shallots, remaining 1 tablespoon oil and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots carmelized, about 7-9 minutes, add a little more water if pan juices darken too much.
- Pour in remaining broth mixture and pork and stir until most of liquid is absorbed 1-2 minutes.
Nutrition Facts : Calories 387.1, Fat 29, SaturatedFat 7.6, Cholesterol 61.3, Sodium 675.6, Carbohydrate 15.1, Fiber 6.1, Sugar 4.8, Protein 18.1
Tips:
- Choose the right eggplant: Japanese or Chinese eggplants are best for this dish, as they have a soft texture and absorb the flavors of the sauce well.
- Cut the eggplant properly: Score the eggplant deeply, but not all the way through, to allow the sauce to penetrate.
- Don't overcrowd the pot: Cook the eggplant in batches if necessary, to prevent it from steaming rather than frying.
- Use a well-seasoned clay pot: A seasoned clay pot will help to evenly distribute the heat and prevent the eggplant from sticking.
- Add the sauce gradually: Add the sauce to the pot a little at a time, allowing it to absorb into the eggplant before adding more.
- Simmer the eggplant until tender: Simmer the eggplant for at least 15 minutes, or until it is tender and cooked through.
- Garnish with scallions and cilantro: Garnish the finished dish with scallions and cilantro for a pop of color and flavor.
Conclusion:
This spicy eggplant dish with minced pork is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is soft and flavorful, while the minced pork adds a savory richness. The sauce is spicy and tangy, and the scallions and cilantro add a refreshing touch. This dish is sure to be a hit with your family and friends.
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