Eggplant with Pork (肉鬆茄子, ròusōng qiézi)

Page 18

Cuisine: Chinese | Course Type: Main Courses

(1 review)

Tags: pork aubergine minced meat chinese cooking

Recipe Review

Really nice. The flavours could have been bolder; next time I'd especially add a little more bean paste and more chili, and possibly more pickles, but then the real ones. We used only a red chili instead of a red and a green one; and a Dutch pickled gherkin instead of the Chinese mustard pickles (heresy!) - next time we will use the Chinese ginger pickles that are being sold around here.

We served it together with the Good Luck Fish Cake, and while I enjoyed both individually, I thought the aubergine/eggplant was too strong for the fish.

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