The benefits of eggplant include lowering cholesterol, preventing caner and many more. Eggplant easily absorbs the flavour of the sauce that you add to a dish and can be really tasty. Eating more vegetables doesn’t mean you have to give up on meat! Today we show a recipe that mixes eggplant and minced beef perfectly. You can eat it with rice, tortilla wraps or even chips!
Chinese version: 肉末茄子
- Eggplant: 2 (regular eggplant is fine but Asian eggplant has a better texture)
- Minced Beef: 150g
- garlic:4, ginger:1 slice, spring onion:1 (the three key ingredients that make your dish instantly Chinese!)
- Seasoning: 2 tbsp of bean paste, 1 tsb of sugar, 1/4 cup of water, another 1tbsp of chilli bean paste if you want to spice it up
- Optional seasoning to marinate the beef:1tsb of cooking wine , 1tsb of corn starch
- vegetable/peanut oil (should not use olive oil as they don’t endure heat well, butter is not good either because it would make the dish taste weird)
- Cut the eggplants and steam for 15 minutes, or microwave for 10 minutes to give the eggplants a head start, otherwise you’ll need a lot of oil to get them cooked and clearly we don’t want that
- Optional: marinate the beef with cooking wine to get rid of the beef smell, add corn starch to thicken the sauce
- Prepare the garlic, ginger, and spring onion. Skin and slice them into small pieces so that they can do their job properly but large enough so that if you don’t want to eat them you can pick them out. Add them to pan (high heat).
- Wait about 30s until you can smell the garlic (they will burn if you wait toooo long), add beef, start stir-frying!
- Stir-fry for about 1min until the beef look 60% done, add seasoning
- stir stir stir until they look 99% done! That is, they have all changed from red to brown.
- slice the eggplants, add them to the pan, stir until the beef and sauce are mixed with the eggplant
- (Optional) add some spring onion for the final touch!
Nom Nom Nom…