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.

Chinese Eggplant with Spicy Sauce
Mark Boughton Photography / styling: Teresa Blackburn

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.


2 tablespoons vegetable oil
1 pound slender, Asian eggplant, unpeeled, cut into 1-inch triangular pieces
2 ounces ground pork
2 teaspoons grated, peeled fresh gingerroot
4 tablespoons water, divided
1 1/2 teaspoons sugar
4 tablespoons reduced-sodium soy sauce
1 tablespoon vinegar
1/2 teaspoon chile sauce
1 tablespoon water
1 tablespoon cornstarch
2 teaspoons sesame oil (optional)


  1. Heat oil in wok or large skillet until hot. Add eggplant; stir-fry 5 minutes. Remove eggplant and set aside.
  2. 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. 

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