You are here: Home » Recipes » Chinese Eggplant with Spicy Sauce Chinese Eggplant with Spicy Sauce Kitchen Tested Yield 2 servings Prep 5 mins Cook 11 mins Eggplant, pork, ginger, and spice—add rice, and it's dinner. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail This dish is from Editor Jill Melton's travels in Shanghai, where the food is typically sweet, rather than spicy. Small slender eggplant with the peel on is best for this dish. Ingredients 2 tablespoons vegetable oil1 pound slender, Asian eggplant, unpeeled, cut into 1-inch triangular pieces2 ounces ground pork2 teaspoons grated, peeled fresh gingerroot4 tablespoons water, divided1 1/2 teaspoons sugar4 tablespoons reduced-sodium soy sauce1 tablespoon vinegar1/2 teaspoon chile sauce1 tablespoon water1 tablespoon cornstarch2 teaspoons sesame oil (optional) Instructions Heat oil in wok or large skillet until hot. Add eggplant; stir-fry 5 minutes. Remove eggplant and set aside. Place pork, ginger, 3 tablespoons water, sugar, soy sauce, vinegar and chili sauce in pan; stir-fry 4 minutes. Add eggplant. Combine remaining 1 tablespoon water with cornstarch; mix well. Add to pan and cook 2 minutes or until thick. Add sesame oil, if using. Serve hot. For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes.