This Chinese Eggplant with Minced Pork is a quick, flavorful, and healthier alternative to takeout. Creamy, tender eggplant soaks up the savory, garlicky sauce, while the juicy pork brings richness to every bite. It’s the perfect paleo and Whole30-friendly dish for weeknight dinners or when you’re craving comforting, bold flavors.
Why You’ll Love This Chinese Eggplant with Minced Pork Recipe
I get so excited whenever I cook with Chinese eggplant! Its soft, creamy texture and ability to soak up sauces make it my absolute favorite eggplant variety. My husband hates eggplant. I’ll never understand. It’s one of my favorites, but I don’t cook it often at home because I’m the only one that eats it. So when I do, I enjoy and savor the heck out of it like it’s my job.
Unlike the larger American eggplant, Chinese eggplants are slender, tender, and cook faster. They pair perfectly with the pork and savory sauce in this flavorful dish. Plus, this Chinese eggplant dish is naturally gluten-free, paleo, and Whole30-compliant, but it doesn’t taste like a “healthier” option. You’ll get all the authentic Chinese flavors of your favorite takeout meal right at home! Served alongside paleo noodles, zoodles, or rice, I know this 30-minute ground pork recipe will quickly become one of your favorites too.
Watch a Short Video of This Recipe
How To Cut Chinese Eggplant
The key to making this Chinese eggplant recipe so it’s not too mushy is to cut them into strips with the skin still attached to each piece. Because they have a high water content, they are easy to overcook. The more sturdy skin helps it retain the yummy crunchiness.
Here’s how to cut Chinese eggplant for this eggplant and pork recipe:
- Rinse and dry the eggplant thoroughly.
- Slice the tops and ends of the eggplants off.
- Cut eggplant in half lengthwise.
- Cut each half widthwise into 3-inch chunks.
- Slice each chunk lengthwise into 2-4 long pieces, depending on size, so each piece has the skin attached.
Repeat this step with the rest of your eggplant before cooking!
Ingredient Notes
For the Sauce:
- Coconut Aminos: A paleo-friendly soy sauce alternative that adds sweetness and depth to the sauce.
- Rice Wine Vinegar: A type of Chinese cooking wine made from fermented rice or rice wine, commonly used in Asian cooking. Has a mild acidity and slightly sweet flavor.
- Tapioca Starch: Thickens the sauce for that glossy, restaurant-quality finish. Arrowroot starch works too.
- Sesame Oil: Toasted sesame oil brings a nutty, earthy richness.
- Red Pepper Flakes: Adds a subtle kick. Adjust to your spice preference.
- Sea Salt and Black Pepper: Essential for seasoning and balance.
For the Main Dish:
- Ground Pork: Traditional in this recipe, it provides a juicy, savory flavor. Feel free to swap it with ground chicken, turkey, tofu, or beef.
- Chinese Eggplant: These slender eggplants have tender skin and creamy flesh, perfect for soaking up the flavorful sauce. Japanese eggplants are a great substitute.
- Avocado Oil: Perfect for cooking at high heat, this neutral oil lets the flavors shine.
- Minced Garlic and Grated Ginger: Aromatics that create the base of the bold, savory sauce.
- Green Onions: Finely sliced spring onions add freshness and a mild onion flavor.
- Toasted Sesame Seeds: For garnish and an extra layer of nuttiness.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Chinese Eggplant with Minced Pork
Step 1: In a small bowl, whisk together the sauce ingredients until smooth, making sure the starch is dissolved. Use 1/4 cup of the sauce to marinate the pork while you prep the eggplants. This step infuses the pork with the sauce’s bold flavors.
Step 2: Rinse and dry the eggplants. Slice off the tops, then cut them into long strips (keeping the skin attached).
Step 3: Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the eggplant slices in a single layer and cook for 6–8 minutes, flipping a few times, until they’re soft on the inside and lightly charred on the outside. Transfer to a plate.
Step 4: Add another tablespoon of oil to the skillet and reduce to medium heat. Sauté the chopped cloves of garlic and ginger until fragrant, about 1 minute. Add the marinated pork mixture and cook for 4–5 minutes, breaking it up as it browns.
Step 5: Return the eggplant to the pan along with the remaining sauce and green onions. Stir everything together for 1–2 minutes until heated through. Sprinkle with sesame seeds and serve immediately.
Expert Tips
- To avoid a bitter taste in the eggplants, soak the slices in salt water for 15 minutes before cooking, then rinse and dry.
- For perfectly tender eggplant, don’t overcrowd the skillet. Cook the eggplant in batches if necessary to ensure it softens and chars properly.
- For a spicy kick, toss in fresh red chili peppers or chili paste or drizzle chili oil on top before serving.
- If you prefer extra sauce to drizzle over rice or noodles, double the sauce recipe.
- If you don’t have pork, ground chicken, turkey, or even crumbled tofu are excellent substitutes.
Serving Tips
This main dish pairs beautifully with steamed white rice, cauliflower rice, or even quinoa for a hearty meal. Add a side of stir-fried vegetables, steamed bok choy or Chinese style green beans for a complete meal.
Use leftovers as a filling for lettuce wraps or rice paper rolls for a fun twist.
Storage Tips
Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
To reheat, warm in a skillet over low heat or microwave in short bursts until heated through. Add a splash of water if the sauce has thickened too much.
Recipe FAQs
Yes! If you can’t find Chinese eggplants, Japanese eggplants work perfectly. Avoid larger American eggplants (also known as globe eggplants) as their thicker skin and spongier texture don’t work as well in this recipe.
Keep the skin on when slicing and don’t stir too often during cooking. Light charring helps retain the eggplant’s structure while adding smoky flavor. See my cutting tips above.
Yes! Prep the eggplant and sauce ahead of time. Cook everything just before serving for the best texture and flavor.
You can use light soy sauce or dark soy sauce if you’re not following Whole30. Adjust the salt in the recipe accordingly.
If you prefer a more indulgent version, you can fry the eggplant in oil instead of stir-frying. Just pat them dry afterward to keep too much oil from combining with the sauce.
Yes! To adapt this recipe, simply swap out the ground pork for crumbled tofu, plant-based ground “meat” or chopped mushrooms. The rest of the ingredients stay the same!
More Chinese-Inspired Whole30 Recipes
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Chinese Eggplant and Minced Pork (Whole30 & Paleo)
Video
Ingredients
- 1 lb ground pork
- 4 medium Chinese eggplants about 1.5 lb
- 3 tbsp avocado oil divided, or your favorite cooking oil
- 4 garlic cloves minced
- 1/2 inch ginger grated
- 2 green onions chopped
- Toasted sesame seeds for garnish
Sauce
- 1/4 cup coconut aminos
- 2 tbsp rice wine vinegar
- 2 tsp tapioca starch or arrowroot starch
- 2 tsp toasted sesame oil
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Make the marinade first by whisking together all its ingredients until the tapioca starch is fully dissolved.
- Place the ground pork in a bowl and pour 1/4 cup of the sauce over the pork. Mix to combine. Set aside the rest of the sauce and let the pork marinate while you cook the eggplant.
- Cut the eggplant into strips: Rinse and dry the eggplant thoroughly. Slice off the tops. Cut the eggplant in half lengthwise, then cut each half widthwise into about 3-inch chunks. Slice each chunk lengthwise into 2-4 long pieces, depending on the size, so each piece has the skin attached.
- Heat a large skillet over medium high heat, and add 2 tbsp of avocado oil. Add the eggplant pieces in an even layer and cook for 6-8 minutes, flipping the pieces a few times with a wide spatula. Try not to stir too much. You want the pieces lightly charred on the outside and soft on the inside. Transfer to a plate.
- Add the remaining tablespoon of oil to the skillet, then add garlic and ginger and stir cooking for 1 minute until fragrant.
- Add the pork and break it up as you cook stirring for 4-5 minutes until browned.
- Add the eggplant, the remaining sauce, and green onions in with the pork. Stir together for 1 minute until heated through.
- Sprinkle with sesame seeds before serving.
Notes
- To avoid a bitter taste in the eggplants, soak the slices in salt water for 15 minutes before cooking, then rinse and dry.
- For perfectly tender eggplant, don’t overcrowd the skillet. Cook the eggplant in batches if necessary to ensure it softens and chars properly.
- For a spicy kick, toss in fresh red chili peppers or chili paste or drizzle chili oil on top before serving.
- If you prefer extra sauce to drizzle over rice or noodles, double the sauce recipe.
- If you don’t have pork, ground chicken, turkey, or even crumbled tofu are excellent substitutes.
- Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over low heat or microwave in short bursts until heated through. Add a splash of water if the sauce has thickened too much.
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Hi. So I’m making this recipe and there are no directions for the garlic and ginger. Can you elaborate please. Thank you
Oops sorry about that! Just added it in.
I made this for dinner last night (omitted the pork) and it was SO good. I immediately told my friends about it. It had so much flavor! I added in some fresh spinach to wilt at the end just to give some more fiber and served it with steamed rice. This is definitely going into the recipe rotation. Thank you for sharing this meal!
Love the addition of spinach! Thank you so much!!