Stir-fried roasted eggplant with pork from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 133) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy scallion + sesame pancakes; Oven-steamed fish with crispy garlic + red chile oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mpo on July 07, 2022

    Don’t skimp on the ginger-that’s where the flavor comes from. I added the greens from bock choy and made with ground chicken. We enjoyed this.

  • ksg518 on January 07, 2019

    We thought this was only OK. It was very bland. I added additional soy sauce and even hoisin sauce to add flavor. If I make it again, I'll add some water chestnuts or walnuts for crunch and some scallions plus perhaps a splash of balsamic vinegar. We also used turkey instead of pork which Turshen suggests as a substitute but this may be a case where the pork really is the only way to go. I love Raybun's picture though!

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