Hot Garlic Eggplant
Adapted from the Honpa Hongwanji cookbook by Diner RM
• 1/3 lb. ground pork (some chicken too)
• 1½ lbs. long eggplant
• 2 tbsp. shoyu
• 1 onion, cut into 1/2″ cubes
• 3 tbsp. peanut oil
• 10 cloves garlic, finely minced
• 2 tbsp. chili paste (hot garlic sauce)
• 1/3 to 1/2 tsp. ginger, finely minced
• 1/4 cup dry Sherry (or Sake)
• 3 tbsp. oyster sauce
• 1 tbsp. shoyu
• 2 tsp. sesame oil
• 1 tsp. sugar
1. Mix ground pork (and chicken, if you used that as well) with 2 tbsp. shoyu in bowl and set aside.
2. Quarter each eggplant lengthwise, then cut crosswise into 1″ bite-sized pieces. Soak in water for about 5 minutes and drain. Add chopped onions and mix, then set aside.
3. Combine sauce mixture and set aside. Heat wok until very hot. Add peanut oil, garlic, chili paste (hot garlic sauce) and ginger and cook several seconds. Do not brown garlic and ginger. Add pork mixture and stir-fry until pork is cooked. Add eggplant mixture, stir in sauce, adding more sherry (or Sake) if necessary so liquid covers half of the mixture.
4. Cover and cook over high heat until eggplant softens. If wok becomes dry during cooking, add small amount of Sherry, Sake or chicken broth.
5. Uncover and continue cooking until most of the sauce evaporates. Taste and adjust seasoning.
6. Place into dish and serve immediately. Enjoy!
This is an EXCELLENT dish that was made by one of our accountants for a recent office potluck party. It was modified slightly from the original recipe in the Honpa Hongwangi cookbook to improve the final outcome. Serve with rice, chow funn noodles, tempura, and all da’ odda’ ‘ono ‘kine grindz if stay get! Oishii desu yo!
Check out more ono ‘kine recipes here!