This is a recipe I learned from my friend and mentor Andrew Hsieh. We made it together once at my house, and I’ve tried it a couple of times since, and I think I have it down good enough to codify the
recipe. Andrew also gave me the massive Chinese steamer I prepare the eggplant in, and I always like getting it out–it’s one of my favorite kitchen tools. This is a simple recipe all told, and much of it can be prepared ahead, to be completed as a dish in a Chinese banquet. The steaming mellows out the eggplant and the garlic, resulting in a deep, rich, eggplant-garlic flavor.
Ingredients
3 medium sized Japanese eggplants, sliced in half lengthwise
6-7 cloves garlic, coarsely chopped
2-3 shallots, chopped
1 inch ginger, minced or grated
1/3 pound ground pork
3-4 tbsp chopped garlic chives, scallions, or regular chives
oil
white wine
sugar
rice vinegar
salt
chicken stock (Asian style; recipe coming soon)
Recipe
Prepare eggplants by making slit in cut side, taking care not to cut all the way through, and stuff eggplant halves with all but one clove of the garlic. Place the eggplants skin side down in glass pie plates, and place in steamer (or follow steam in method recommended by steamer). Steam on medium high until eggplants are completely soft. Turn off heat, cut eggplant halves in threes, and reserve. Heat non-stick sauté pan or wok, add oil, and quickly sauté shallots, garlic, ginger, and add in ground pork, and stir-fry. When 
this mixture is almost cooked through, gently slide the eggplant into the pan, and heat through. Keeping the heat on high, add splash of white wine, and cook off, then add enough chicken stock to make light sauce, about 1/4 cup. Add chives or green onions, 1/2 tsp sugar, splash or two of rice vinegar. Add salt, and taste, and adjust seasonings if necessary.
FoodIowa 