Have you ever went to one of those Chinese restaurants and ordered this dish? They are so good. The eggplants are hot (both literally and spicy-hot), but soft. The minced pork add extra meaty depth to the dish (I just love pork). It’s oily, for sure, but it’s such a hearty dish that I keep on going back for more. Perfect when eaten with a bowl of rice.
For the longest time, I can never replicate this dish at home. The first time I cooked this, the eggplants are still half-raw. And when they are still raw, eggplants have this strong, pungent (I’m not sure if pungent is the right word) smell that are just not nice. Luckily, the husband still gobbles up the food, raw eggplants and all.
The key to making this dish is patience. You need to fry the eggplants in batches to make sure that they are actually cooked.Read more →