Main Courses

Minced Meat and Eggplant Stir-fry (肉末燒茄子)

Minced Meat and Eggplant Stir-fry (肉末燒茄子)

This dish combines the rich, earthy flavors of eggplant with the savoriness of minced meat, all melded together in a delightful sauce. It's a comforting home-style dish that's well-loved in Chinese households. Here's how to bring this deliciousness into your own kitchen.
Course Main Course
Cuisine Chinese


For the Eggplants:

  • 2 medium eggplants cut into small cubes
  • Salt for soaking
  • 2 tablespoons vegetable oil

For the Minced Meat:

  • 300 g ground pork or beef
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon cornstarch

For the Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 cup water or chicken stock


  • 3-4 cloves garlic minced
  • 1 thumb-sized piece of ginger minced
  • 2 green onions chopped (for garnish)


Prep the Eggplants:

  • Soak the cubed eggplants in salted water for about 15-20 minutes. Drain and set aside. This step helps to remove any bitterness.

Marinate the Meat:

  • In a bowl, mix the ground meat with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for at least 15 minutes.

Prepare the Sauce:

  • In a separate bowl, combine the soy sauce, oyster sauce, sugar, and water or chicken stock. Mix well and set aside.

Cook the Eggplants:

  • Heat a wok or large pan over medium-high heat and add 1 tablespoon of vegetable oil.
  • Add the drained eggplant cubes and stir-fry until they start to soften. Remove them from the wok and set aside.

Cook the Minced Meat:

  • In the same wok, add another tablespoon of vegetable oil.
  • Add the minced garlic and ginger, sautéing until fragrant.
  • Add the marinated ground meat and stir-fry until it's mostly cooked through.

Combine and Simmer:

  • Return the cooked eggplants to the wok.
  • Pour the prepared sauce over the meat and eggplants.
  • Lower the heat, cover, and let it simmer for about 10 minutes or until the eggplants are fully cooked and have absorbed the flavors of the sauce.

Garnish and Serve:

  • Sprinkle chopped green onions over the top for garnish.
  • Serve hot with steamed rice or noodles.

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