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Eggplant and Pork Mince Stir Fry in a dish.
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5 from 5 votes

Eggplant and Pork Mince Stir Fry

This Eggplant and Pork Mince Stir Fry proves that eggplants are delicious. They soak up flavor AND stay plump for an easy and healthy side dish!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Asian, Chinese
Servings: 6
Calories: 138kcal
Author: Jeannette


For Preparing The Eggplants

  • 2 large eggplants or 4 Japanese eggplants
  • 1/2 tbsp salt
  • water (for soaking the eggplants)

For Stir Frying

  • 200 g / 0.44 lb pork mince
  • 3 cloves garlic (finely chopped)
  • 1 tsp salt (or to taste)
  • 1 cup water
  • 3 tsp chicken bouillon powder
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • cooking oil


  • To slow down any browning, fill the sink or a large bowl with cold water and salt before you start.
  • Cut off each end of the vegetable and peel the skin like so:
    Peel from one end of the eggplant to the other, then move to the right of the peeled skin. Leave the next part of skin on about the width of the previous peel.
    Move to the right of the unpeeled skin and peel it from top to bottom. Repeat until the whole eggplant has a striped pattern of skin on and skin off.
  • After the peeling, slice the eggplants 1 1/2 cm or 1/2″ thick and place each slice directly into the cold salted water.
  • Drain the eggplants from the water and let it dry in a colander, then set your wok on high heat.
  • Add 5 tbsp cooking oil in. When the oil is hot, throw in the eggplants and stir in the salt.
  • Add the water to let the eggplants soften faster. This should take roughly 5 minutes, but you can remove them from the heat when they have reached a firmness you prefer.
  • When mostly cooked, transfer the eggplants into a bowl. Save the water in the wok in a separate bowl to use as a foundation to the sauce. 
  • Add 4 tbsp oil into the hot wok, giving it a minute to heat up. Add the garlic and stir for 30 seconds before adding in the mince.
  • Use your stir frying utensil to separate the pork so that it stays minced rather than becoming a patty.
  • Season the mince by adding in the oyster sauce and chicken bouillon. Mix it well.
  • Pour the cooked eggplant back in and stir until all is well combined, then pour the saved water in. Let it simmer with the lid on for 10 minutes.
    Note: Adding the water in is entirely optional. If you prefer less or no sauce, skip adding the water.
  • To finish, drizzle with the sesame oil, stir it in and serve as is with rice!


  • Have all the utensils, equipment and ingredients by your side ready to go. Eggplants brown very easily, so working quickly will prevent it from changing color too much.
  • Use fattier meat. This will keep the Eggplant and Pork Mince juicier.
  • Avoid peeling too much skin off. The contrasting textures will (a) hold the vegetable together better and (b) provide a great bite.
  • For this recipe, we used the thinner longer purple eggplants (sometimes referred to as Japanese or Asian eggplants) because of their sweeter flesh and tender skin but any will do.
  • We use regular salt for for the salted water, but any will work once it's mixed in.
  • Grandma usually asks the butcher to put lean pork twice through the mincer. Alternatively, you can just buy the one already made.


Calories: 138kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 1314mg | Potassium: 456mg | Fiber: 5g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg