Fish-Fragrant Aubergine with Pork Mince
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Ingredients
- 450 g aubergines, cubed
- 200 g pork mince
- 2 tbsp doubanjiang (chilli bean paste)
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 tbsp light soy sauce
- 1 tsp cornflour
- 2 spring onions, finely sliced
- 3 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 256 kcal
- Protein
- 12 g
- Carbohydrate
- 9.4 g
- of which sugars
- 6.6 g
- Fat
- 18 g
- of which saturates
- 4.3 g
- Fibre
- 4 g
- Salt
- 2.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the aubergine cubes with a pinch of salt and leave for 10 minutes, then pat dry.
- 2
Heat half the groundnut oil in a wok and fry the aubergine for 6 minutes, turning, until golden, then lift out.
- 3
Add the remaining oil to the wok and stir-fry the pork mince for 3 minutes, breaking it up, until no pink remains.
- 4
Add the garlic, fresh ginger and doubanjiang and fry for 1 minute until fragrant.
- 5
Mix the rice vinegar, caster sugar, light soy sauce and cornflour with 100ml water, pour into the wok and bring to a simmer.
- 6
Return the aubergine to the wok and simmer for 3 minutes, until the sauce is glossy and coats everything well.
- 7
Scatter with the spring onions and serve with steamed rice.
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