Mapo egglplant with pork

Recipe: Mapo eggplant with pork

3 minutes to read
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Recipe by, a not-for-profit organization

Difficulty: Easy

Ready In: 45 Minutes

Serves: 4


  • 2 eggplants, diced
  • 2 Tbsp olive oil
  • 500g pork mince
  • 1 Tbsp olive oil
  • 3 cloves garlic, crushed
  • 2 Tbsp chopped ginger
  • 3 Tbsp soy sauce
  • 3 Tbsp white vinegar
  • 1 Tbsp chilli paste or sauce
  • 1 Tbsp sugar
  • 3 cups water
  • 2 Tbsp cornflour
  • ¼-½ cup water


  1. Preheat oven to 200°C.
  2. Toss eggplant with first measure of oil until coated. Place on a large roasting tray.
  3. Roast eggplant until golden brown and soft. Remove from oven and set aside.
  4. Heat second measure of oil in a large saucepan, add pork and brown over a medium heat.
  5. Stir often to break up mince.
  6. Add garlic, ginger, soy sauce, vinegar, chilli paste, sugar and water to browned pork. Bring to a gentle simmer.
  7. Add browned eggplant and continue to cook gently for a further 30 minutes.
  8. Mix cornflour with water and pour slowly into pork mixture, stirring constantly until it thickens.
  9. Remove from heat.
  10. Serve with rice or noodles.

Nutrition Information Panel

Per Serving [4 Serves]
Total fat20.1g
– saturated fat4.4g
– sugars9.1g
0/5 (0 Reviews)

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