Spicy Eggplant With Pork/Lamb

After all the holiday guzzling, this dish will ease you back into healthy eating. It’s one of my favourites. I’ve adapted it from a Sunset Magazine recipe, with mushrooms and/or zucchini added and some of the measurements changed.  Serves 4.

I serve it over cooked rice noodles, but jasmine rice will serve just as well.

Photo: Annabelle Breakey; Styling: Robyn Valarik
  • 1/3 cup chicken broth
  • 2 tbsp. each lime juice and soy sauce
  • 1 to 2 tbsp Sriracha chili sauce (I use 3 tbsp, but then I like it spicy)
  • 1 1/2 to 2 skinny Japanese or Chinese eggplant, ends trimmed (the Japanese eggplant keep their colour better)
  • 1 zucchini
  • 1/2 pound sliced mushrooms
  • 3/4 pound ground pork (I use lamb)
  • 3 tbsp. olive oil, divided
  • 3/4 cup thinly sliced shallots
  • handful of chopped cilantro (you can’t use too much in my opinion)

Mix broth, lime juice, soy sauce and Sriracha in a measuring cup. Cut eggplant and zucchini into length-wise slices about 1/2 inch thick and 3-inches long.

Cook pork/lamb in a wok over high heat, stirring to break up clumps, until lightly browned, 4 to 6 minutes. Add about 2 tbsp broth mixture and stir until liquid evaporates, 1 minute. Transfer to a bowl and wipe pan.

Return pan to high heat and add 2 tbsp. oil. When hot, add eggplant, zucchini and mushrooms and cook, stirring occasionally, until beginning to brown, 3 minutes. Add shallots, remaining 1 tbsp. oil, and 1/4 cup water and continue to stir fry until eggplant, zucchini and mushrooms are browned and tender and shallots are caramelized, 7 to 9 minutes more; add a little more water if pan juices start to darken too much.

Pour in remaining broth mixture and pork/lamb and stir until most of the liquid is absorbed, 1 to 2 minutes. Transfer to a serving dish and toss with cilantro. Serve over the noodles or rice. Yum!



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