The combination of melt-in-your-mouth eggplant, juicy filling, and crispy caramelized edges is seriously hard to resist. Don’t be surprised if you find yourself reaching for just one more… and then another!

I love how this recipe makes it easy to enjoy more vegetables without feeling like you’re sacrificing comfort food. Eggplant is rich in antioxidants, while the tofu and pork add satisfying protein that keeps this meal balanced and filling. It’s one of those recipes that feels nourishing and delicious at the same time!

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Why You’ll Love This Recipe

No wrappers needed. Eggplant acts as a naturally delicious alternative to traditional gyoza wrappers.
Packed with flavor. Pork, miso, garlic, ginger, and sesame oil create an irresistible savory filling.
A great way to eat more vegetables. Every bite includes eggplant, carrot, mushrooms, and garlic chives.
Perfect for meal prep. Leftovers reheat beautifully for lunch the next day.
Easy to customize. Swap the protein, vegetables, or toppings based on what you have available.

Speaking of flexibility, this recipe is one of my favorite “clean out the fridge” meals. A handful of mushrooms, a lonely carrot, or extra green onions all find a home here. Every batch turns out a little different, and that’s part of the fun.

Health Benefits

High in Protein & Satisfying

Ground pork and tofu provide a combination of complete protein and healthy fats.
Protein helps support muscle maintenance and can keep you feeling full longer.

Rich in Antioxidants

Eggplant contains anthocyanins, naturally occurring antioxidants found in its purple skin.
Garlic, ginger, and chives contain beneficial plant compounds that support overall health.

Supports Balanced Nutrition

Tofu adds extra protein while reducing the overall amount of meat needed.
Vegetables contribute fiber, vitamins, and minerals that support digestion and overall wellness.

Nutrient-Dense Comfort Food

Unlike deep-fried appetizers, these dumplings are pan-fried and steamed, creating a satisfying dish with plenty of vegetables and protein.

Key Ingredients

Eggplant is the star of this recipe. Once soaked and cooked, it becomes soft and silky while holding the filling together beautifully.

Ground pork creates a juicy, flavorful filling with classic gyoza flavor.

Firm tofu helps keep the filling tender while adding extra protein.

Garlic chives (nira) add a savory onion-garlic flavor that pairs perfectly with pork.

Carrot and mushrooms add moisture, texture, and extra nutrients.

Miso, soy sauce, oyster sauce, garlic, and ginger bring deep umami flavor to every bite.

Sesame oil adds nuttiness and richness that makes the filling taste restaurant-worthy.

Tips & Tricks

Soak the eggplant in salted water until soft and flexible. This prevents cracking when folding.
Slice the eggplant evenly, about 5 mm thick, so it cooks at the same rate.
Avoid overcrowding the pan to ensure beautiful golden-brown caramelization.
For extra texture, sprinkle toasted sesame seeds into the filling.
Love spicy food? Top with chili crisp before serving.
High-protein boost: Replace half the eggplant filling mixture with additional lean ground pork, chicken, turkey, or extra-firm tofu to increase protein per serving.
Get creative with vegetables. Finely chopped shiitake mushrooms, cabbage, or zucchini work wonderfully.

How to Make Eggplant Pork Gyoza

To make this recipe without a Ziploc, use a bowl and spoon for the filling and a reusable container to soak the eggplant.

Step 1: Using a mandoline slicer or sharp knife, slice 2 eggplants into 5 mm-thick rounds.

Step2: Place them in a bowl or bag with salt and water. Let soak for at least 15 minutes until softened.

Step 3: In a large bowl, combine ground pork, mashed firm tofu, chopped garlic chives, finely grated carrot, finely chopped mushrooms, grated ginger, grated garlic, soy sauce, oyster sauce, sesame oil, miso and mix well.

Step 4: Gently squeeze excess moisture from the eggplant slices.

Step 5: Squeeze a spoonful of filling onto one eggplant slice and top with another slice to create an eggplant pocket. Repeat until all filling is used.

Step 6: Heat a lightly oiled frying pan over medium heat. Arrange the eggplant pockets in a single layer.

Step 7: Cook until golden brown on one side. Flip carefully.

Step 8: Add water to the pan and immediately cover with a lid. Steam-fry until the filling is fully cooked and the eggplant is tender and silky. Meanwhile, combine soy sauce, vinegar, and sesame oil to taste in a small bowl.

ScreStep 9: Serve warm with the dipping sauce and garnish with green onion, chili crisp, or extra sesame seeds if desired.

Frequently Asked Questions

Can I make these ahead of time?

Yes. Assemble the eggplant pockets up to one day in advance and refrigerate until ready to cook.

Can I freeze them?

Yes. Freeze uncooked eggplant pockets on a tray until solid, then transfer to a freezer-safe container. Cook directly from frozen, adding a few extra minutes.

What can I use instead of pork?

Ground chicken, turkey, beef, or plant-based ground meat all work well.

Why soak the eggplant first?

The salt water softens the eggplant and makes it flexible enough to fold without breaking.

Can I bake them instead?

Yes. Bake at 400°F (200°C) until the filling reaches a safe internal temperature and the eggplant becomes tender.

Eggplant Pork Gyoza (Nasu Gyoza, なす餃子)

Ingredients (serves 2-3)

Eggplant

2 eggplants
1/2 tsp salt
100 ml water

Filling

300 g ground pork
100 g firm tofu, mashed
25–30 g garlic chives, chopped
25–30 g carrot, finely grated
2 tbsp finely chopped mushrooms
1 tsp grated ginger
1 tsp grated garlic
1 tbsp soy sauce
1 tbsp oyster sauce
2 tsp sesame oil
1 tsp miso

Sesame Dipping Sauce

1 tbsp soy sauce
1 tbsp vinegar (I used rice vinegar)
Sesame oil, to taste

Optional Toppings

Green onion
Chili crisp
Extra sesame seeds

Equipment

Mandoline slicer or sharp knife
Mixing bowl
Frying pan with lid
Measuring spoons
Grater
Cutting board

Instructions

Slice the eggplant into 5 mm rounds and soak with salt and water until softened.
Mix all filling ingredients until slightly sticky.
Squeeze excess moisture from the eggplant.
Sandwich a spoonful of filling between two eggplant slices.
Pan-fry in a lightly oiled skillet until golden.
Flip, add water, cover, and steam until fully cooked.
Mix together the dipping sauce ingredients.
Serve warm with your favorite toppings.