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.
Ingredients
- 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
Instructions
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.
Season:
- Add soy sauce, oyster sauce, and sugar. Stir well to combine.
- Pour in water or chicken broth. Stir again.
Simmer:
- 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.
Serve:
- Garnish with chopped green onions and sliced red chili, if using.
- Serve hot with a bowl of steamed rice.