Eggplant and Pork with Black Bean Garlic Sauce
Transform your weeknight dinner routine with this bold and flavorful Eggplant and Pork with Black Bean Garlic Sauce recipe! Tender eggplant and savory ground pork are stir-fried to golden perfection and coated in a rich, umami-packed sauce made from black bean garlic sauce, soy sauce, and a hint of sugar. Infused with the warmth of crushed red pepper flakes and the aroma of fresh garlic, this dish delivers a delicious balance of heat, sweetness, and deep savory notes. Ready in just 35 minutes, it’s an easy, one-pan meal perfect for busy nights. Serve it over steamy white rice for a restaurant-quality meal that beautifully melds classic Chinese-inspired flavors into every bite.
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 300 grams ground pork
- 3 tablespoons black bean garlic sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 cup water
- 3 tablespoons vegetable oil
- 3 cloves garlic
- 2 stalks green onions
- 0.5 teaspoon crushed red pepper flakes
Instructions
Cut the eggplants into 2-inch long sticks, about 1/2 inch thick. Set aside.
Mince the garlic and slice the green onions thinly, separating the green tops from the white parts.
In a small bowl, mix the black bean garlic sauce, soy sauce, sugar, cornstarch, and water until well combined. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the eggplant to the skillet and stir-fry for 5–7 minutes, until softened and slightly golden. Remove the eggplant and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of oil, then add the ground pork. Cook for 3–4 minutes, breaking it up with a spatula, until the pork is browned.
Add the minced garlic, white parts of the green onions, and crushed red pepper flakes. Stir-fry for 1 minute until fragrant.
Return the cooked eggplant to the skillet and pour in the black bean garlic sauce mixture. Stir to coat everything evenly.
Bring the mixture to a simmer and let cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
Remove from heat and garnish with the green onion tops. Serve hot with steamed rice.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 10.0 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
