pan fried eggplant with pork via remcooks


original recipe found here. in making this dish, a few modifications were made: i didn’t know what a filipino eggplant was exactly, so i just grabbed the first random eggplant i saw at the grocery store; black pepper was used instead of white pepper, no cornstarch was used, green onion was used instead of garlic chives, and white sugar was used instead of brown sugar. actually, i don’t even remember if we used sugar, since yukiko and i made this quite some time ago.

ingredients (that were used): eggplant, ground pork, white onion (sliced), garlic (minced), soy sauce, sesame oil, green onion (sliced), sugar (optional), and cooking oil.

slice the eggplant and set aside in a bowl. mix the ground pork in another bowl with the sesame oil, pepper, and soy sauce. fry the eggplant in a pan, until it looks grilled. place the eggplant back in its bowl and set it aside. sautée the onions and garlic in a pan, and add the meat mixture in. once the meat is pretty cooked, add the eggplant back in the pan. add more soy sauce in, (potentially) add the sugar in, and throw the chives in there too. serve with red wine and devour on an amazing apartment rooftop patio, while catching up with a good friend.



2 thoughts on “pan fried eggplant with pork via remcooks

  1. Hi, Gretchen. Thanks for the shout out. 🙂 We’re glad you liked the recipe well enough to serve your friend. We’ve already made it 3 times this year. Filipino eggplant is very similar to Japanese eggplant. It is thin skinned, long (roughly 8 – 12 inches long). narrow (about the thickness of a large daikon, roughly 1-1/2 inch in diameter) and very tender. Filipino eggplant are more green; whereas, Japanese eggplant are purple. You can also use Chinese eggplant which are very similar but they are longer and more of a pinkish/purple color. They also have a slight bitterness to them.

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