Pork with ginger, spring onion and aubergine from Essential Ottolenghi: A Collection (page 231) by Yotam Ottolenghi

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Accompaniments: Tenderstem broccoli with soy sauce, garlic and peanuts

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

  • jenburkholder on August 10, 2020

    Our family liked the flavor of this stir-fry, but as eggplant non-lovers we thought it would be better with almost any other vegetable - maybe summer squash?

  • TrishaCP on July 18, 2020

    This is very tasty and fast once all of the vegetables and aromatics are chopped. I only had 4 cups of eggplant-according to the recipe that was only 1/3 but it seemed plenty (for two people with leftovers).

  • TrishaCP on July 17, 2020

    https://www.theguardian.com/lifeandstyle/2014/may/23/yotam-ottolenghi-pork-recipes

  • Lucylew on November 22, 2019

    Very good. I skipped the peanuts due to personal preference, added some leftover garlic green beans to up the veg, mixed the eggplant in with the pork and sauce and served over brown basmati rice. It really is pretty simple!

  • aargle on October 12, 2019

    This is an easy tasty dinner. I added some green beans which I stir fried with ginger, spring onions and garlic because I didn’t have enough eggplant and was very happy with the result. Will make again.

  • westminstr on September 03, 2019

    Everybody really enjoyed this dish, and the kids loved the pork! I pulled some aside for them that just had the sauce, no aromatics, and they liked it that way. I also offered cilantro, peanuts and chile on the side instead of mixed in. Next time finely chop the ginger and garlic. Also I overcooked the scallions and eggplant - both were fine but softer than I like, so watch that next time. In my (adult) opinion, this dish was definitely best with all the elements mixed together. Eggplant on its own was bland but excellent mixed with the pork and sauce. Second try 9/19: finely chopped the ginger and garlic, sauteed only briefly, and served with roasted green beans instead of eggplant. also short on ginger (40 vs 60 g) which was fine. success!

  • KarinaFrancis on August 20, 2019

    I did take some liberties with this recipe by mixing the steamed eggplants and some noodles into the pork mix. I really liked this dish, especially the sauce which made the dish. Would make it again.

  • Popisdead on June 02, 2019

    Really good. Could do with a slightly stronger sauce. I would be tempted to put some citrus and chilli in. I think it would also serve really nicely over large salad leaves.

  • Barb_N on February 13, 2019

    This comes together in a flash once the eggplant is steaming and the rice noodles are soaking. I used a wok and moved the aromatics to the side rather than removing from the pan. I doubled the sauce ingredients, intending to immerse the eggplant in it after the steam bath but I forgot. Still delicious after placing the eggplant over the noodles and bathing it all in the porky sauce. Will be a repeat for sure.

  • anya_sf on November 13, 2018

    I added some green beans to steam with the eggplant, adding them halfway through cooking. The vegetables needed a bit of extra salt. The pork was super flavorful and great with the vegetables (which would be quite plain on their own). We ate this with steamed rice and it was delicious.

  • Foodycat on November 13, 2018

    I was sceptical about steaming the aubergines - I've tried it before and they haven't cooked properly - but these were lovely. Really silky, and the skins became very tender. The pork sauce is delicious, really punchy.

  • Astrid5555 on October 15, 2018

    Excellent! I made my own kecap manis by boiling down regular soy sauce with palm sugar and added the eggplants to the sauce to flavor them some more after steaming. Very quick to make and weeknight friendly, two thumbs up by the whole family.

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