This popular Chinese dish, Spicy Eggplants with Minced Pork (魚香茄子) is always in our family’s menu. Although I can easily get very big eggplants here, when it comes to cooking this dish, I like to use the smaller ones, purple in colour, with a slim and long shape as well as soft skin. Having said that, no matter what kind of eggplants you choose, this dish would definitely be delicious. The spongy texture of eggplant absorbs all the flavours and sauce, giving you a heavenly taste. Some people might not like its bitter taste. But if the sliced eggplants are rinsed with salty water before cooking, this step will help remove much of the bitterness. More importantly, the eggplants should be cooked thoroughly.
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