Eggplant with Savory Meat Sauce
ID: 4643fc85...
A delicious, rice-loving dish featuring tender eggplant pan-fried with minimal oil, coated in a flavorful pork mince and colorful edamame sauce.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cut the eggplant into bite-sized wedges, pan-fry skin-side down, and set aside. → Stir-fry the ground pork, ginger, and garlic in the pan, then add the edamame and stir together. → Add seasonings (sake, sugar, mirin, soy sauce) and water, then bring to a boil. → Add the starch slurry, stir quickly to thicken, and pour over the eggplant to serve.
Cooking Steps
Brief Cooking Order
Cut the eggplant into bite-sized wedges, pan-fry skin-side down, and set aside. → Stir-fry the ground pork, ginger, and garlic in the pan, then add the edamame and stir together. → Add seasonings (sake, sugar, mirin, soy sauce) and water, then bring to a boil. → Add the starch slurry, stir quickly to thicken, and pour over the eggplant to serve.
Introduction
A delicious, rice-loving dish featuring tender eggplant pan-fried with minimal oil, coated in a flavorful pork mince and colorful edamame sauce.
Step 1
Trim the stem off the eggplant and cut into bite-sized rolling wedges (rangiri).
Step 2
Add vegetable oil to the pan, heat over medium heat for about 1 minute, and place the eggplant in skin-side down to pan-fry.
Step 3
After about 1.5 minutes, flip the eggplant, pan-fry all sides (about 3 sides total), remove from the pan, and drain excess oil.
Step 4
Mix 1 teaspoon of potato starch with 2 teaspoons of water to make a starch slurry.
Step 5
Add the ground pork, grated ginger, and grated garlic to the pan and stir-fry over medium heat (no extra oil needed).
Ingredients List
Important Notes
Pan-frying the eggplant skin-side down helps prevent discoloration and maintains a beautiful purple color. ✨
Pat the eggplant dry with a paper towel before adding it to the pan to minimize oil splattering. ⚠️
Since the ground pork releases its own fat, there is no need to add extra oil when making the meat sauce. 💡
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...