Pan-Fried Eggplant Slices
A vibrant Zhejiang dish with striking purple-and-gold hues, well-balanced flavors, and a distinctive taste.
Ingredients
tender eggplant
400 g
peanut oil
65 g
ground pork
50 g
shredded scallion
5 g
minced garlic
5 g
minced ginger
3 g
fine salt
7 g
sugar
10 g
rice vinegar
5 g
Instructions
1
Step 1
Wash the tender eggplant, then cut it lengthwise (with the skin on) into long slices about 5 mm thick. Place the slices in a container, add 2000 g of boiling water, soak for about half an hour, then remove and drain for later use.
2
Step 2
Heat a flat pan, then add 50 g of peanut oil. Arrange the eggplant slices in the pan and pan-fry until both sides are golden, then remove from the pan.
3
Step 3
Place a wok over medium heat and add 15 g of oil. Once hot, add the shredded scallion, minced garlic, minced ginger, ground pork, fine salt, sugar, and rice vinegar. Stir-fry briefly, then add the fried eggplant slices and gently toss to combine. Stir-fry briefly and serve.
