Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Sichuan Eggplant
Ingredients
- For the Dish:
- 1/4 pound ground pork
- 4 Asian eggplants
- 1 clove garlic
- 4 tablespoons oil for stir-frying (or as needed)
- 1 tablespoon chili bean sauce ( doubanjiang )
- 1/2 teaspoon chili paste with garlic (or to taste)
- 1 teaspoon sesame oil
- For the Sauce:
- 1/4 cup chicken broth
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 teaspoon red rice vinegar (or red wine vinegar or balsamic vinegar)
- 1 teaspoon granulated sugar (or to taste)
- 2 teaspoons corn flour
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