4 Serves
120 Mins
Quarter the eggplants lengthwise and cut into 2-inch pieces. Place in a bowl and toss with sugar, salt, and black pepper. Let sit for at least 20 minutes to draw out moisture.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin E
2 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
340 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
374 mg / 1,250 mgPotassium
974 mg / 4,700 mgSodium
1798 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
10 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
13 g / 28 gSugar
5 g / 50 gSaturated Fat
19 g / 20 gCholesterol
109 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Peel and thinly slice the garlic cloves. Heat vegetable oil in a Dutch oven over medium-high heat. Add half the garlic and fry until golden and crisp. Remove with a slotted spoon and drain on a plate.
Add the ground pork to the same pot. Season with salt and cook until deeply browned. Remove the pork with a slotted spoon, leaving the rendered fat in the pot.
Blot the eggplant dry using kitchen towels. Working in batches, sear the eggplant in the pot until lightly browned on all sides, adding more oil if necessary.
Return the pork and eggplant to the pot. Pour in water, scraping the bottom to release browned bits. Stir in the remaining garlic, vinegar, soy sauce, bay leaves, black pepper, and sugar. Bring to a simmer, then reduce heat to medium-low and partially cover. Cook until the eggplant is tender and the sauce has reduced by half.
Adjust seasoning with salt, pepper, and sugar to taste. Top with the reserved crispy garlic chips and serve alongside cooked white rice.
10
g59
g16
g
Malaysian