Leftover in our fridge was some organic ground pork (from the dim sum) and Chinese eggplant that I had forgotten about for a week. Since I'm traveling on Thursday (again!), I knew I had to use it all up before I left as Ian would sooner eat cereal for dinner than cook eggplant. In fact, when asked if he would like me to prepare a handful of frozen meals, he proclaimed that he's happy with grilled cheese for dinner. Hey - I'm happy with grilled cheese too, as long as it's on a rosemary focaccia with fresh mozzarella, basil and tomato; ahhh, yes - I guess that's called a panini. Upon second thought, maybe my standards are too high.
Back to the pork and eggplant. I decided to make Asian-inspired pork burgers and roasted spicy eggplant. This was one of the better meals I've made lately. Ian declared the burgers the best he's ever eaten; even better than the bison burgers. In my opinion, they were delicious because they were different. So, I thought I would try to articulate the recipe I used since it got such high praise from my dear husband. Just know that these amounts are approximate since I hardly ever use measuring spoons or cups. And don't be scared to alter the ingredients.
Roasted Spicy Eggplant
- 3 oblong eggplants, cut into 2 inch long wedges (although I imagine you could use 1 regular eggplant)
- 1/2 white onion, sliced
- 1 tsp salt (eggplant loves salt)
- 1 tbsp chili flakes (or to your taste)
- 3 tbsp soy sauce
- 3 tbsp canola oil
- 2 tbsp sesame oil
2. mix everything in a large bowl
3. dump it onto an ungreased baking tray and bake until cooked, 20-30 min, stirring every 10 min
Asian-Inspired Pork Burgers
- enough ground pork for four burgers (sorry, don't know how to quantify that), organic, if possible
- 1/2 white onion, thinly sliced and sautéed, then cooled
- 6-8 chives, finely sliced (or 3 scallions, minced)
- 1/2 tsp salt
- 3 tbsp fish sauce (this is what gives that authentic flavour)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- squirt of hot sauce, to taste (I added approx 1 tbsp)
2. form into four burger patties and let rest for 20min minimum, or 1 day maximum
3. preheat electric grill or bbq if you're lucky enough to have one (we don't)
4. grill; on the electric one, I grilled for 7 min; on a bbq, I would imagine 15 min should be enough, but don't take my word for it - CHECK!
5. I served them with a thin spread of mayo, pile of cilantro leaves and sliced tomato; I wouldn't add any typical burger toppings as the burger itself was very moist and flavourful
Disclaimer: If anyone gets sick from following my recipes, it's not my fault. Be aware that in using these recipes, you do so at your own risk. If you become violently ill as a result of my recommendations, please don't sue me.
Well, do you feel confident enough to try this now?! :)