Braised Eggplant, Mushroom, and Pork

Braised eggplant, mushroom, and pork is a classic Chinese dish. It’s quite common in many western Chinese restaurants and definitely needs to be eaten with a bowl of steamed rice!

Braised Eggplan, Mushroom, and Pork |

To make this dish you need to fry the eggplants first, resulting in soft and tasty eggplants, but may make the dish oily. As we know, eggplants soak up oil like a sponge. With that being said, after frying you would want to place the cooked eggplants in a tissue-lined plate to absorb excess oils. Also scoop out the excess oil after the ground pork has been cooked.

My version of braised eggplant, mushroom, and pork excludes chilis – I get the mild spicy kick from the sweet chili sauce. Also note that oyster sauce can be very salty, so if you are unable to find a low-sodium variety reduce the amount indicated in the recipe according to your taste.

Braised Eggplan, Mushroom, and Pork |

Braised Eggplan, Mushroom, and Pork |

Braised Eggplant, Mushroom, and Pork

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 4-6 tablespoons canola oil
  • 450 grams around 1 lb Chinese eggplants
  • 1 piece medium onion chopped
  • 3 cloves garlic chopped
  • 250 grams lean ground pork
  • 1 cup sliced button mushrooms
  • 1/4 cup low sodium oyster sauce
  • 1/4 cup sweet chili sauce
  • 1/4 teaspoon ground black pepper
  • 3/4 cup water


  • Wash the eggplants and slice them into equal sized pieces (about 2-inch length).
  • On medium high heat, place 2 tablespoons of oil in a wide pan/skillet. Add the eggplants, in batches if necessary, then let it fry until brown and soft. Add more oil as needed.
  • Place cooked eggplants in a plate lined with tissue to absorb excess oil. Set aside when all eggplants are cooked.
  • On the same pan remove excess oil and leave about 1 tablespoon of oil. Saute the onions until soft. Add the garlic then cook for about 1 minute. Add the ground pork and let it brown. Scoop out excess oil. Add the mushrooms and cook until soft.
  • Add the oyster sauce, sweet chili sauce, pepper and water. Bring to a boil then Simmer for about 10 minutes or until sauced has reduced a little.
  • Add back the fried eggplants and stir. Serve with steamed white rice.

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