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.
Spicy Eggplant with Minced Meat
- 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
- 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!
Diana Gale5 October, 2013 at 5:10 am
love that the egg plant does not need to be fried. hate frying egg plant as the oil always gets soaked up.
delishar6 October, 2013 at 2:16 pm
I totally agree with you! They are like sponges, that's why I rather it soak up all the goodness of the sauce rather than the oil. 🙂
Rick Bisset5 March, 2014 at 11:37 am
My wife and I tried your "Spicy Eggplant and Minced Pork" recipe tonight. We loved it! We thought it was easy to make and delicious. I think it is one of the best eggplant dishes we have ever eaten. And it took us less than 20 minutes. It's a keeper!
Rick & Kate
delishar6 March, 2014 at 12:24 pm
Hi Rick and Kate! Thank you for dropping by and trying one of the recipes! I've so glad to know that the both of you enjoyed this dish!
Sarah25 March, 2014 at 7:47 am
Oh my! Great weeknight meal. Will be a go-to for me now!
delishar25 March, 2014 at 8:21 am
Hi Sarah! Thank you got trying this recipe and I'm glad you enjoyed it! 😀
MonuTeena RecipesPassion13 November, 2014 at 5:24 am
that is truly a yummy meal i shall try with chicken mince soon and let u know sweety <3
neli16 January, 2018 at 11:17 am
can I use chicken mince instead of pork mince
Sharon Lam16 January, 2018 at 8:58 pm
Yes, you can. 🙂