Roasted Aubergine with Chinese-style Pork

Roasted Aubergine with Chinese-style Pork

We all love a takeaway, but concerns over quality of the ingredients, the calorie count and not to mention the cost, can always put us off one of the nations favourite indulgences.

But we’ve got the answer – better than takeaway meals – that can deliver the same (and better) indulgence at a fraction of the price and with quality ingredients you know you can trust.


6 Medium Aubergines (about 500g/1lb), tops trimmed, halved lengthwise

1/4 cup canola oil

Salt and freshly ground black pepper

1 pound ground pork

1 bunch spring onions, thinly sliced, white and green parts separated

6 cloves garlic, minced

One 2-inch root ginger, peeled and finely grated

2 to 4 tablespoons chilli-garlic sauce or sambal oelek

1/4 cup soy sauce

1/4 cup balsamic vinegar

Steamed white rice, warm, for serving.

Cooking Instructions:

First, set a rack on the middle shelf of your oven and preheat it to 425 degrees F.

Score each Aubergine 6 to 8 times using a sharp knife, then place them on a baking sheet and toss with 2 tablespoons canola oil, and season with salt and pepper.

Place the Aubergine cut-side down and bake until they start to soften and begin to brown, this should take about 15 minutes.

Next, flip the Aubergine and bake for 15 more minutes until the other side has completely softened and changed into a golden-brown colour.

While the Aubergine is baking, start to prepare the pork by heating the remaining oil in a large pan over medium-high heat.

Add the pork with 1/4 teaspoon salt, and cook until the meat is lightly brown and no longer pink, about 5 minutes should do the trick.

Add the white part of the spring onion, plus the garlic and ginger, and cook for 2 minutes, stirring constantly.

Stir in the chilli-garlic sauce, soy sauce, vinegar, 1/2 cup water and half of the spring onion greens.

Simmer over medium-low heat for 10 minutes.

 Spoon the pork over the Aubergine and garnish with the remaining spring onion greens.

Serve over white rice.


Credit: Nikhita Mahtani

Image credit

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