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How to Make Spicy Eggplant

Updated on February 7, 2010
Spicy Eggplant
Spicy Eggplant
Japanese Eggplant
Japanese Eggplant
Ground Pork
Ground Pork
Eggplant in hot oil
Eggplant in hot oil
Steamed Rice
Steamed Rice
Black Bean Garlic Sauce and Spicy Garlic Sauce
Black Bean Garlic Sauce and Spicy Garlic Sauce

If you are an Eggplant lover, you would love this. I have to tell you that it is a myth that Chinese dishes are healthy. It is certainly not true. If you are counting calories, this is not really for you. You will need a couple of Japanese Eggplant. These are different from the American Eggplants. They are slender and skinny. You usually cannot taste the seeds because they are finer than the American ones. Here is what you need. Most of the special sauce can be easily found at an Oriental Grocery Store:

Two medium size Japanese Eggplants

1/4 pound of Ground Pork (marinade it with some Soy Sauce, Black Bean with Garlic Sauce,

Salt, a dash of sugar, little bit of oil, Sesame Oil, and Cornstarch)

minced Garlic

2 tablespoons of Oyster Sauce (Lee Kum Kee Brand works best for me)

1 teaspoon of Black Bean with Garlic Sauce (Lee Kum Kee Brand works best for me)

Two tablespoons of Spicy Garlic Sauce (Lee Kum Kee Brand works best for me)

One teaspoon of Hot Pepper Sauce( the ones that has seeds in it)

a few drops of Sesame Oil

Two cups of boiling water

Cornstarch with cold water for the gravy

Oil for frying the Eggplant

First, deep fried the eggplants on high heat till tender. Take them out. Put some oil in the Wok. Add minced Garlic, then Ground Pork. Use medium heat first for the garlic. Once you put it the Ground Pork, use high heat. Stir it till cooked. Add the Eggplant. Add the boiling water. Bring it to boil, put in Oyster Sauce and Sesame Oil. Add Cornstarch with cold water already mixed in a bowl. Keep stirring till it looks thick like gravy. Yummy! Serve with steamed rice and hot Jasmine tea. Enjoy your dinner.

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    • Peggy W profile image

      Peggy Woods 

      7 years ago from Houston, Texas

      I love eating and cooking with eggplant. This recipe sounds good! Thanks!

    • tim-tim profile imageAUTHOR

      Priscilla Chan 

      8 years ago from Normal, Illinois

      Yes,frogyfish,I can understand that why it was bitter. Sometimes they are not good. The secret is putting it in the oil first.If you skip that part, the whole dish is not the same. Thanks for reading my hub. I hope you get to try the Spicy Eggplant soon:)

    • frogyfish profile image

      frogyfish 

      8 years ago from Central United States of America

      The first time I fixed eggplant(for my new husband) it was bitter and he urked it out of his mouth quickly. I have not cooked it often since then, so your recipe sounds like a good different one to use. Thank you for sharing it.

    • tim-tim profile imageAUTHOR

      Priscilla Chan 

      8 years ago from Normal, Illinois

      Thanks Micky Dee. That would be awesome! Let me know how it turns out.

    • Micky Dee profile image

      Micky Dee 

      8 years ago

      I needed to come back and look at this recipe again. I could substitute bean curd for the pork! Yeah, that's it! Thank you!

    • tim-tim profile imageAUTHOR

      Priscilla Chan 

      8 years ago from Normal, Illinois

      Thanks for stopping by,tksensei.

    • tksensei profile image

      tksensei 

      8 years ago

      Your hub makes me hungry!

    • tim-tim profile imageAUTHOR

      Priscilla Chan 

      8 years ago from Normal, Illinois

      Thanks for reading my hub,Melinda.Learning another language is difficult. Some people are born with it, I think. I am certainly not one of those:) All my children learned Spanish. My oldest daughter learned years of Japanese also. I am glad that we met. I am sure that I will learn a lot from you. Thanks again.

    • msorensson profile image

      msorensson 

      8 years ago

      I love eggplants and will certainly try your recipes, Tim-tim.

      I tried to learn Mandarin later in life, in graduate school in Honolulu [I have Chinese blood but not sure exactly how much]but only lasted Four days. My adviser was not happy that I would have to spend so many hours away from the laboratory.

      Glad we connected, Tim tim.

      warmest regards,

      Melinda

    • tim-tim profile imageAUTHOR

      Priscilla Chan 

      8 years ago from Normal, Illinois

      Thanks hahee for stopping by. I enjoy you hubs as well:)

    • habee profile image

      Holle Abee 

      8 years ago from Georgia

      I've always wondered what to do with this type of eggplant...now I know! Thanks!

    • tim-tim profile imageAUTHOR

      Priscilla Chan 

      8 years ago from Normal, Illinois

      It tastes really good,Rain Harvester. You should try it. Thanks for reading my hub.

    • Rain Harvester profile image

      Rain Harvester 

      8 years ago

      I really like the sound of this. I'm going to have to try it out.

    • tim-tim profile imageAUTHOR

      Priscilla Chan 

      8 years ago from Normal, Illinois

      Thanks ralwus. I hope you enjoy it:)Thanks for reading my hub.

    • profile image

      ralwus 

      8 years ago

      another bookmark for me,gee looks great. thanks tim-tim

    • tim-tim profile imageAUTHOR

      Priscilla Chan 

      8 years ago from Normal, Illinois

      Thanks creativeone59 for reading my hub! Chinese cooking is very easy once you have the ingredients. Enjoy:)

    • tim-tim profile imageAUTHOR

      Priscilla Chan 

      8 years ago from Normal, Illinois

      Thanks Hmrjmr1. There is a little bit of work but it is very good.Thanks for reading my hub:)

    • creativeone59 profile image

      benny Faye Douglass 

      8 years ago from Gold Canyon, Arizona

      Thanks for your eggplant hub, sounds the delicious, thanks for sharing. creativeone59

    • Hmrjmr1 profile image

      Hmrjmr1 

      8 years ago from Georgia, USA

      sounds interesting gonna bookmark this one and keep it handy thanks!

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