Ingredients

• 6 medium Japanese eggplants (about 1 pound), tops trimmed, halved lengthwise
• 1/4 cup canola oil
• Kosher salt and freshly ground black pepper
• 1 pound ground pork
• 1 bunch scallions, thinly sliced, white and green parts separated
• 6 cloves garlic, minced
• One 2-inch knob ginger, peeled and finely grated
• 2 to 4 tablespoons chili-garlic sauce or sambal oelek
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• Steamed white rice, warm, for serving

Browse by ingredient

Instructions

1. Preheat the oven to 425 degrees F with a rack set on the middle shelf.
2. Use a sharp paring knife to lightly score the flesh of each eggplant 6 to 8 times. Place the on a baking sheet and toss with 2 tablespoons of the oil and season liberally with salt and pepper. Place the eggplant, cut-side down, and bake until the eggplant starts to soften and the skin starts to brown, about 15 minutes. Use a large offset spatula to gently flip the eggplant over and bake until the flesh is completely softened and light golden brown, about 15 more minutes.
3. Meanwhile, make the pork: Heat the remaining oil over medium-high heat in a large saute pan. Add the pork and 1/4 teaspoon salt. Cook, breaking up the meat, until lightly browned and no longer pink, about 5 minutes. Add the scallion whites, garlic and ginger and cook for 2 minutes, stirring constantly. Stir in the chili-garlic sauce, soy sauce, vinegar, 1/2 cup water and half of the scallion greens. Simmer over medium-low heat for 10 minutes, stirring occasionally.
4. To serve, spoon the pork over the roasted eggplant and garnish with the remaining scallion greens. Serve with steamed rice.