Spicy Eggplant with Minced Pork – Delishar

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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Stir-fried Eggplant – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

 

I’m a big fan of eggplant / brinjal, perhaps it’s the purple hue, which I love by the way. Or perhaps it’s the sponge like texture of eggplant. But one thing I do not like is that it is almost always deep fried when you order them from eateries. I have to admit that eggplant that have been deep fried do taste better, but they soak up so much oil in the process, sometimes we got to give and take don’t we? No deep frying means lesser calories , but may not achieve that deep fried texture. Although that will mean that I still get to enjoy the eggplant that I love eating, without the extra grease.

As I’m typing this, my mind is wondering off to my ‘mental kitchen’ and experimenting with other techniques / recipes on cooking eggplant. Yes, very often I visualise or have a mental imagery of planned or future recipes before I actually do it. Now let’s focus. Sorry about the deviation. :p

This recipe is a very simple, a no fuss and straight forward recipe. Make sure to choose the younger eggplants, with smooth skin, firm flesh, and cook it through. Larger more mature eggplants, and eggplants that are undercooked can be tough and chewy.

Stir-fried Brinjal/Eggplant

Sharon of Delishar

  • 2-3 small to medium eggplant / brinjal cut into 2 inch wedges (about 3 cups)
  • 2 cloves garlic pressed or finely minced
  • 1-2 tsp grated ginger
  • 1 stalk spring onion chopped (about 1 tbsp)
  • 1 tbsp chopped chinese parsley
  • 1 red chilli seeded and finely chopped
  • 2 + 1 tbsp vegetable / canola oil
  • 1-2 tbsp fish sauce
  • 2 tbsp kecap manis / sweet soy sauce
  • 1/2 tsp brown sugar
  • Salt and pepper to taste
  • Salt your brinjal in a colander for at least 30 mins while you prepare the rest of the ingredients. Rinse and drain thoroughly when ready to cook.

  • In a small bowl, mix your garlic, ginger, spring onion, and parsley together.

  • Heat your wok on med high with 2 tbsp of oil.

  • When oil is simmering, add in eggplant and stir fry for a couple of minutes until it starts to soften.

  • Push eggplant aside, add another tbsp of oil, and add in your garlic mixture.

  • Stir fry for 30 secs then toss it in with the eggplant.

  • Add kicap manis, fish sauce, sugar, and black pepper.

  • Season with salt if needed.

  • Remove from heat and serve with steamed rice.

Bon appetit!!

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