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Minced Meat with Eggplant (肉碎茄子)

Minced Meat with Eggplant (肉碎茄子)

肉碎茄子, or Minced Meat with Eggplant, is a popular Chinese dish that features the delightful combination of savory minced meat and soft, flavorful eggplants. It's often cooked with a mix of spices and sauces that bring out the richness of both ingredients. Here's a simple recipe to help you recreate this delicious dish at home.
Course Main Course
Cuisine Chinese


  • 2 medium-sized eggplants cut into cubes
  • 300 g ground pork or beef/chicken
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 green onion chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 cup water or chicken broth
  • Salt and pepper to taste
  • Optional: 1 teaspoon sesame oil
  • Optional: 1 red chili sliced for garnish


Prep the Eggplants:

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

Cook the Minced Meat:

  • Heat 1 tablespoon of oil in a pan over medium heat.
  • Add the ground meat and cook until browned, breaking it apart with a spatula.
  • Once cooked, remove the meat from the pan and set aside.

Cook the Eggplants:

  • In the same pan, add another tablespoon of oil.
  • Add the minced garlic and ginger, sautéing until fragrant.
  • Add the eggplant cubes. Stir-fry until they start to soften.

Combine Meat and Eggplants:

  • Return the cooked meat to the pan with the eggplants.


  • Add soy sauce, oyster sauce, and sugar. Stir well to combine.
  • Pour in water or chicken broth. Stir again.


  • Cover the pan and let it simmer for about 10 minutes, or until the eggplants are fully cooked and tender.

Adjust Seasoning:

  • Taste and adjust the seasoning with salt and pepper. If desired, add a teaspoon of sesame oil for added flavor.


  • Garnish with chopped green onions and sliced red chili, if using.
  • Serve hot with a bowl of steamed rice.

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