The name Dongpo Eggplant suggests that this dish is derived from Dongpo Pork, and it is a common traditional Han Chinese dish in the Jiang-Zhe region. Eggplants are nutritionally rich, and when made into Dongpo Eggplant, they have a glossy appearance and a soft, tender, and fragrant taste, making them widely loved.
Ingredients Preparation
Dongpo Eggplant
Main Ingredients
1 eggplant. When selecting eggplants, choose purple ones that are slightly larger and long in shape.
Secondary Ingredients
50 grams of ground pork. The pork should be minced beforehand, or you can buy pre-made ground pork. If mincing yourself, chop finely for better texture.
Seasonings
1/2 teaspoon of salt, 1/4 teaspoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of chili oil, 1 slice of ginger, 1 clove of garlic, 1 scallion, starch, water, salad oil.
Slicing and Frying the Eggplant
Dongpo Eggplant
1. After removing the stem, wash the eggplant and estimate how many segments you can cut based on its length. Then, cut the eggplant into sections about 4-6 cm long.
2. Using one eggplant section as an example, make three horizontal and vertical cuts on the surface of the eggplant with a knife, creating a pattern of nine small squares, cutting to about half the depth.
3. Pour a small amount of cooking oil into a pan and heat it to around 30-40% hot. Turn to low heat, place the eggplant sections in the pan, and fry until both sides turn green and show a golden-brown color, then remove and drain the oil.
Cooking the Ground Meat
Dongpo Eggplant
1. Heat some oil in a pan and add the ground pork, stir-fry until the color changes.
2. Finely chop the scallion, ginger, and garlic and add them to the pan to release their aroma. Add soy sauce (1 tablespoon), salt (1/2 teaspoon), sugar (1/4 teaspoon), and chili oil (1 tablespoon).
3. Add an appropriate amount of water to the pan, heat and stir for 1-2 minutes until the aroma comes out.
Steaming and Plating the Eggplant
Dongpo Eggplant
1. Place the cooked ground meat at the bottom of a plate, preferably in a cross shape, then place the fried eggplant sections on top of the ground meat. Pour the remaining sauce from the pan over the eggplant.
2. Cover the plate with the eggplant with plastic wrap, place it in a steamer, cover the pot, and steam over high heat for about 10 minutes.
3. Remove the steamed eggplant, pour the sauce into a small bowl, and place the ground meat from the bottom of the plate on top of the eggplant.
Making and Thickening the Gravy
Dongpo Eggplant
1. Pour the sauce in the small bowl back into the pan and bring it to a boil over medium heat.
2. Mix cornstarch (1/2 teaspoon) with cold water to make a slurry, pour it into the pan while stirring in one direction.
3. Once the sauce thickens and becomes slightly translucent, turn off the heat. Spoon the thickened gravy over each eggplant section and sprinkle with chopped scallions.