This is one of my favourite Chinese dish! I love love love the sweet, spicy, and savoury sauce… How the eggplant and meat was braised in the goodness of the sauce instead of the traditional method of frying the eggplant first, and cooking the meat and sauce separately.

 

I was told that washing the eggplant in salted water will help remove it’s bitterness. I’ve done both methods and found NO difference, so why waste time right? However, do use a younger eggplant. The longer it sits out (about 2-3 days) the tougher it gets. This dish is simple and can be made in 30 mins or less. Do make extra steamed rice to go along with it, because you will want more than one serving! 😛

 

Mix the ingredients for sauce except for the chicken stock.

Take about 1 tbsp to marinade the meat in.

Mix chicken stock into the rest of the sauce mixture.

On med high heat, pour sesame oil and fry onions until soft.

Add minced meat and stir-fry, breaking them into smaller pieces.

When meat is staring to brown, add in garlic. Stir-fry for 30 secs.

Add eggplant, and spread it out.

Cover with lid and let it steam for 2 minutes or so. Steaming cooks the eggplant and helps retain its colour.

Open lid, pour in sauce, cover and bring to boil.

Allow sauce to reduce a little.
Stir in corn starch slurry to thicken sauce.

Turn off heat, and stir in chopped green onion.

 

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Spicy Eggplant with Minced Meat

Delishar

Serves 2-4

  • 250 g minced pork or chicken
  • 2-3 cloves garlic minced
  • 2 tbsp yellow onion chopped
  • 1.5 tbsp sesame oil
  • 3 medium size eggplant cut into 2 inches length
  • 3 tbsp spring onion chopped
  • Sauce
  • 1 tbsp ginger grated
  • 1/4 tsp white pepper
  • 2 tbsp light soy sauce
  • 1 tbsp spicy bean paste
  • 1 tsp rice vinegar
  • 1/4 tsp Chinese 5 spice powder
  • 1 tbsp Hoisin Sauce
  • 1/2 tsp brown sugar
  • 1 tbsp Kicap Manis / Sweet soy sauce
  • 1/2 cup chicken stock*
  • Take about 1 tbsp to marinade the meat.

  • Mix chicken stock into the rest of the sauce mixture.

  • On med high heat, pour sesame oil and fry onions until soft.

  • Add minced meat and stir-fry, breaking them into smaller pieces.

  • When meat is staring to brown, add in garlic. Stir-fry for 30 secs.

  • Add eggplant, and spread it out.

  • Cover with lid and let it steam for 2 minutes or so.

  • Steaming cooks the eggplant and helps retain its colour.

  • Open lid, pour in sauce, cover and bring to boil.

  • Allow sauce to reduce a little.

  • Stir in corn starch slurry to thicken sauce.

  • Turn off heat, and stir in chopped green onion.

Feeling adventurous? Add some dried salted fish in the mix for that added umami!

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