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Spicy Eggplant with Minced Meat
Delishar
Serves 2-4
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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!