1 pound japanese eggplants trimmed halved lengthwise
6 cloves garlic minced
1 knob ginger finely grated peeled
1 pound ground pork
4 servings kosher salt and pepper black freshly ground
1 bunch scallions white green separated thinly sliced
0.3 cup soya sauce
2 tablespoons sambal oelek
Equipment
frying pan
baking sheet
oven
knife
offset spatula
Directions
Preheat the oven to 425 degrees F with a rack set on the middle shelf.
Use a sharp paring knife to lightly score the flesh of each eggplant 6 to 8 times.
Place the on a baking sheet and toss with 2 tablespoons of the oil and season liberally with salt and pepper.
Place the eggplant, cut-side down, and bake until the eggplant starts to soften and the skin starts to brown, about 15 minutes. Use a large offset spatula to gently flip the eggplant over and bake until the flesh is completely softened and light golden brown, about 15 more minutes.
Heat the remaining oil over medium-high heat in a large saute pan.
Add the pork and 1/4 teaspoon salt. Cook, breaking up the meat, until lightly browned and no longer pink, about 5 minutes.
Add the scallion whites, garlic and ginger and cook for 2 minutes, stirring constantly. Stir in the chili-garlic sauce, soy sauce, vinegar, 1/2 cup water and half of the scallion greens. Simmer over medium-low heat for 10 minutes, stirring occasionally.
To serve, spoon the pork over the roasted eggplant and garnish with the remaining scallion greens.
