Ingredients and Weight:
- Eggplant, 1 lb (500 g)
- Ground pork, 1 lb (500 g)
- Thai basil, 1 cup (25 g)
- Garlic, 4 cloves (10 g)
- Onion, 1/2 cup (100 g)
- Chili peppers, 2 (20 g)
- Soy sauce, 1/4 cup (60 ml)
- Oyster sauce, 1/4 cup (60 ml)
- Sugar, 1 tbsp (15 g)
- Vegetable oil, 2 tbsp (30 ml)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the eggplant into bite-sized cubes and soak them in cold water for 15 minutes. This will help remove any bitterness.
- Heat the oil in a large skillet or wok over medium heat.
- Add the garlic, onion, and chili peppers and cook until fragrant, about 2 minutes.
- Add the ground pork and cook until browned, breaking it up with a spatula as you cook.
- Drain the eggplant and add it to the skillet. Cook for 5-7 minutes, or until softened but still slightly firm.
- Add the soy sauce, oyster sauce, and sugar to the skillet. Stir to combine and cook for 2-3 minutes, or until the sauce has thickened.
- Add the Thai basil and cook for another minute, or until wilted.
- Serve immediately over rice or noodles.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 250
- Fat: 12 g
- Carbohydrates: 25 g
- Protein: 20 g
Dish Characteristics:
- Savory and slightly spicy
- Packed with flavor and umami
- Perfect for a quick and easy weeknight meal
User Comments:
- "This recipe is a game-changer! The combination of eggplant, pork, and Thai basil is irresistible."
- "I love how easy this dish is to make. It's perfect for a busy weeknight."
- "I've tried many different eggplant dishes, but this one is by far my favorite."
Special Precautions and Tips:
- If you can't find Thai basil, you can substitute regular basil. However, Thai basil has a more intense flavor, so you may want to use a little less.
- To make this dish vegetarian, omit the ground pork and add an extra 1/2 cup of eggplant.
- Serve this dish with a side of rice or noodles to soak up all the delicious sauce.
