Recipes

Braised Eggplant in Garlic Sauce with Minced Meat

A savory-spicy fish-fragrant style eggplant dish with tender braised eggplant, minced pork, garlic, ginger, and a glossy black bean sauce. It is quick to make and delicious served with steamed rice.

Servings: 2-3
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

  • 320 g Chinese eggplant, sliced into batons or thick strips
  • 200 g minced pork (or minced chicken)
  • 1 liter water, for soaking the eggplant
  • 1 teaspoon salt, for soaking the eggplant
  • cooking oil, as needed
  • Aromatics:
    • 1 thumb-sized piece ginger, chopped
    • 5 cloves garlic, chopped
    • 1 spring onion, white and green parts separated
  • Sauce:
    • 1 tablespoon spicy black bean paste
    • 1 tablespoon oyster sauce
    • 1 tablespoon light soy sauce
    • 1 tablespoon dark soy sauce
    • 1/2 teaspoon sugar
    • 80 ml water
    • 1 tablespoon black vinegar
  • Thickener:
    • cornstarch mixed with a little water

Notes

  • Soaking the eggplant in salted water helps prevent browning and keeps the pieces from absorbing too much oil.
  • If you like a milder version, reduce the black bean paste slightly and add a touch more sugar.
  • Serve hot with steamed jasmine rice.

Instructions

  1. Soak the sliced eggplant in a mixture of 1 liter of water and 1 teaspoon of salt for about 5 minutes. Press the pieces down lightly so they stay submerged, then drain well.

  2. Heat a generous amount of oil in a wok over medium heat. Add the minced pork and stir-fry until it turns from pink to white and starts to break up.

  3. Add the chopped ginger, garlic, and the white parts of the spring onion. Stir-fry until fragrant.

  4. Stir in the spicy black bean paste, oyster sauce, light soy sauce, dark soy sauce, and sugar. Mix until the meat is evenly coated.

  5. Add the drained eggplant and toss to combine. Pour in 80 ml of water, cover the wok, and braise for about 2 minutes, or until the eggplant has softened.

  6. Remove the lid, add the black vinegar, then stir in a little cornstarch slurry until the sauce thickens and turns glossy.

  7. Finish with the green parts of the spring onion, give everything a quick toss, and serve immediately.