This is one of Malaysian favorite dishes. I love eggplant stir-fry with ground pork and in spicy chilies. Yet, my hubby dislike the taste and texture of eggplant, thus I haven't bought an eggplant for ages. However, recently while reading Rita's blog, she mentioned that to soften her eggplant, she just sprinkle it with some olive oil and salt and bake it in the oven. Now, why I haven't thought of that? I used to stir-fry the eggplant in oil to soften it and found it very oily because the eggplant will soak up all the oil. But with the new knowledge, I went to buy an eggplant. I had this dish for two days and it was yummy!
- 1 Japanese eggplant, slice thinly and arrange on a aluminum foil lined pan. Then, sprinkle with olive oil and sea salt. Use your hands to mix well and bake in preheated 400'F for 10 minutes. Set aside to let cool.
- 1/4 lb. Ground pork
- 1/2 red onion, chopped
- Canola oil
- LKK oyster sauce, about 2-3 Tbsp.
- Delimas crispy prawns chili, about 2 Tbsp.
- A little sugar, about 1 tsp.
1. In a wok, heat up some oil. When heated, add in red onion. Fry until slightly soften, add in the ground pork. Fry until pork is no longer pink. Add in soften eggplant. Stir-fry well and add in the seasonings.
2. Add a little water (1/4 cup) if needed. Stir well and dish out to serve.
Note: Delimas crispy prawns chili is the same as Tean Gourmet crispy prawns chili.