Spicy Eggplants with Minced in Chili Bean Sauce

I used to have this dish often at zhi chay stalls… and so I decided to whip up this right at home now. And though I do not have the “fiery” gas stove that commercial sites uses where they deep fried the eggplants before cooking them so that the skin doesn’t turn dark in color, the one that we came up with at home is equally good leh ! But instead of deep frying them prior to cooking, I soak the eggplant in salt water and steamed them instead, therefore it’s quite inevitable that the skin color of the eggplants changes… but I guess it’s healthier to steam them instead of deep frying too. And I underestimate the “power” of the chili bean paste and it all came up to be very very spicy !! So do go easy with that.

I enjoy eggplants only when they are so tender till you can’t even hold it up with the chopsticks, towards the stage of soggy I would say. And the minced and spice that goes along with soggy eggplants are a perfect match. They go along well with plain white rice or congee and this cuisine alone captures a vege and poultry at the same time. So cooking for one or two is never a hassle with one of such dish. 

And I have simplify the original recipe for an easier take so that everyone can enjoy cooking and eating this dish. A long weekend is coming… so what are your cooking or baking plans for the long holidays ?? I haven’t thought of anything yet though.. have been busy “nua-ing” until I gotten so lazy recently…. Hahahaha!! Sometimes it’s really comforting to just laze and daze lor, don’t you agree ?!

Spicy Eggplants with Minced in Chili Bean Sauce

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings 2

Ingredients

  

• 150 g minced chicken/pork
• 420 g eggplant
• 1 tbsp cooking oil
• 1/2 tbsp chopped ginger
• 1 tbsp minced shallot
• 1 tbsp minced garlic
• 1/2 tbsp chili bean sauce
• Some water

For the Seasonings

• 3/4 tsp light soy sauce
• 3/4 tsp dark soy sauce
• 1/4 tsp sugar
• 1 tsp oyster sauce
• 1 1/2 tsp water
• dash of sesame oil

For the Marinade

• 1 tsp light soy sauce
• 1/4 tsp sugar
• 1/2 tsp corn flour
• 2 tsp water
• pepper to taste

For the Thickening

• 1 tsp corn flour
• 2 tbsp water

Instructions

 

• Marinate minced chicken/pork for at least 30 minutes.
• Rinse eggplant, trim and julienne. Soak in water with a bit of salt for 10 minutes. Drain well.
• Steam the eggplant in a steamer for 10 minutes until softened. (Alternatively, you could deep fry them in cooking oil so that the skin of the eggplant does not change color.)
• Heat 1 tbsp of cooking oil in a wok over medium heat. Saute the garlic, shallot, ginger and chili bean sauce until aromatic. Add the minced meat and stir fry until cooked.
• Continue to add the eggplant and stir fry quickly until they are well covered with the chili bean sauce. Add the seasonings and bring it to a boil.
• Add thickening and cook consistency to as desired. Garnish with chopped spring onion (optional). Serve immediately.

Notes

Adapted from and modified from Christine's Recipes