I discovered this very interesting dish at one of our neighbors in New Manila (The Big Little Store). We sampled it and I personally liked it. It’s a bit spicy and very szechuan-ish but I find it too oily and bit pricey (65 pesos per 100 grams). So I decided to make my own version and it was a success… both my sister and my husband find my version better than the original. They really love me. Haha!
Here is my version of spicy eggplant or Szechuan eggplant 😉
5pcs. eggplant, cut into 2-inch-length-quarters
150 grams ground pork
2 cloves garlic, minced
1 medium sized onions, finely chopped
1/3 bottle of hot soybean paste (Kweichow Food)
Cooking oil for frying
- Cut the eggplant into 2 inch length, and then further cut into quarters (lengthwise).
- Fry until all sides are a bit brown. Use oil sparingly because eggplants absorb them.
- Set aside the fried eggplants.
- Using the same pan that you use for frying, sauté the garlic and the onions.
- Add ground pork and hot soy bean paste.
- Cover and cook until the ground pork is done.
- Add the eggplants.
- Stir lightly to coat eggplants with sauce.
- Turn-off heat and cover the pan to cook the eggplant a bit further.
- Enjoy! 🙂