Eggplant & pork


A restaurant-style Cantonese eggplant dish in a brown sauce with minced pork for flavoring. Pan-fried eggplants can absorb a large amount of oil. Use less oil for a lower calorie homestyle dish that emphasizes the broth more; use more to get a restaurant-style dish with a slicker mouthfeel and richer sauce. I suspect some restaurants deep fry the eggplant: I have tried this both ways and if you add enough oil when pan frying, the result is indistuinguishable from deep-fried so its probably an efficiency thing at the restaurant; its not worth it at home.

Variations include omitting the meat for a more vegetarian-friendly dish, or substituting veal or battered deep fried fish.