Print Recipe

Spicy Eggplant with Minced Meat

Serves 2-4
Author: Delishar

Ingredients

  • 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*

Instructions

  • 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.

Notes

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