Eggplant With Garlic Minced Beef

Delicious!

This is a memorable dish that my mom would often would cook for my family when I was a kid. However she would use pork instead of beef. It is a very simple dish yet incredibly flavourful. It easily became one of my favourite dishes and is now even one of my children’s favourites too!

Ingredient

  • 2 big eggplants
  • 350 grams of minced beef
  • 4 TBS minced garlic (you can add more for more garlicky flavour)
  • 1 TBS of oyster Sauce
  • 1 TSP of cooking wine
  • 4 TBS of soy sauce ( I prefer FENGHE JiangQing soy sauce as it gives a more distinct umami flavour to my dishes. Another alternative with would be Knor seasoning or Maggi seasoning soy sauce)

First, boil your eggplants in rapid boiling water until they become tender. When boiling ensure that your eggplants are fully submerged, this will prevent it from oxidising which causes it to darken in colour. I use a weighted bowl to hold down the eggplants as they boil so that they don’t float. After boiling, set aside the eggplant.

Prepare your heated wok. Drizzle 2 Tbs of oil and sauté your minced beef. Add 1 tsp of cooking wine, 1 TBS oyster sauce and 4 TBS of minced garlic. Sauté until cooked then set it aside.

Using the same wok, drizzle 3 TBS of oil, lay all your eggplants flat onto the wok. Then evenly spread out your minced beef over your eggplant, drizzling 4 TBS of soy sauce on it, then pour your beaten egg on top. Cover your wok for about 2-3 minutes.

Now your dish is ready to be served with a generous serving steaming white rice! Enjoy!

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