Spicy Bean Paste Eggplant – Sybaritica

Spicy Bean Paste Eggplant captures the bold spirit of Sichuan cuisine and features cubes of fried eggplant stir-fried with ground pork in a spicy sauce.

• 2 small Eggplants
• ¼ pound ground Pork
• ½ jar of Lee Kum Kee Spicy Bean Sauce *See Notes
• 2-3 tbsp. Flour
• 1 Scallion chopped into rings

• Fry the pork in a tablespoon of oil over moderately high heat until it loses its pink color then add the scallion. Stir for just a moment or two longer then remove everything to a bowl.
• Cut the Eggplants into medium dice and then toss with enough flour to coat.
• Fry the Eggplant Cubes in 3 tablespoons of oil over high heat until golden.
• Add the meat back to the pan with the Spicy Bean Sauce and cook for a few minutes longer, adding a little water if the sauce becomes too thick.

Lee Kum Kee™ Brand Spicy Bean Sauce is available in many Asian groceries and mainline supermarkets, as well as online. If you cannot source it, other chili bean pastes may be substituted.