Ma Po Eggplant in Garlic Sauce
Experience the bold flavors of Ma Po Eggplant in Garlic Sauce by Andrew Zimmern—perfect for home cooks, packed with savory sauce and tender eggplants. A versatile dish for any Asian-inspired meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Oven
- Baking sheet
- Wok
- Skillet
- Mixing bowl
- Whisk
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Brush
- Refrigerator
- Rice cooker
Ingredients
- 1 pound ground pork, preferably from the shoulder
- 2 tablespoons rice vinegar
- 1 tablespoon sambal oelek or other Asian chile sauce
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- Six 8-ounce Asian eggplants, halved lengthwise
- 1 tablespoon peanut oil, plus more for brushing
- Kosher salt
- 2/3 cup chicken stock or low-sodium broth
- 1/4 cup dry sake
- 1 1/2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 1 teaspoon chile-bean sauce, such as Lee Kum Kee Toban Djan
- 3 scallions, minced, plus thinly sliced scallions, for garnish
- 4 garlic cloves, minced
- 1 1/2 tablespoons minced peeled fresh ginger
- Steamed rice, for serving
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