Braised Eggplant With Minced Meat

Ingredients

• 2–3 mediumaubergines, cut into wedges
• 150 gminced meat
• 15 ml (1 tbsp)minced garlic
• 5 ml (1 tsp)minced ginger
• 10 ml (2 tsp) cornflour mixed with 60 ml (¼ cup) watercornflour slurry
• 30–45 ml (2–3 tbsp)oil
• to garnishchopped spring onions
• 5 ml (1 tsp)hoisin sauce
• 15 ml (1 tbsp)oyster sauce
• 15 ml (1 tbsp)soy sauce
• 2.5 ml (½ tsp)white pepper
• 10–15 ml (2–3 tsp)sugar
• 30 ml (2 tbsp)Chinese Shaoxing wine
• 360 ml (1½ cups)water
• to taste, if neededsalt

Instructions

1. 1

   Heat the oil

   Heat the oil in a pan. Add the garlic and ginger and sauté until golden.

2. 2

   Brown the meat

   Add the minced meat and brown it over medium-high heat.

3. 3

   Braise the aubergine

   Add the aubergine and sauce mixture. Cover the pan, lower the heat and simmer for 10–15 minutes, until the aubergine is tender and the liquid has reduced by about three-quarters.

4. 4

   Thicken the sauce

   Stir in enough cornflour slurry to thicken the sauce. Bring it back to a simmer, then remove the pan from the heat and garnish with chopped spring onions.

5. 5

   Serve with rice

   Serve with steamed rice.

What is braised aubergine with minced meat?

Braised aubergine is a familiar style of Chinese home cooking, where the vegetable softens in a savoury, seasoned liquid. This version combines it with minced meat and a sauce flavoured with garlic, ginger, soy, oyster sauce and Shaoxing wine.

The aubergine turns tender as it simmers, while the cornflour slurry gives the reduced cooking liquid a coating consistency. Served over rice, the sauce brings the whole dish together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 10g protein, 18g carbs, 14g fat.

The rice served alongside provides most of the plate’s carbohydrates, while the minced meat contributes protein and some fat. Oil and the meat are the main sources of fat in the dish; serve it with a generous amount of aubergine and a moderate portion of rice to balance the plate.

The ingredients that build the sauce

Seasonings: Hoisin, oyster sauce and soy sauce provide savoury depth, while sugar rounds out their saltiness. White pepper adds a gentle warmth.

Aromatics: Garlic and ginger are sautéed until golden before the meat goes in, giving the oil a fragrant base. Keep an eye on them so they colour without burning.

Shaoxing wine: This Chinese rice wine adds a rounded savoury note to the braising liquid. Add it with the sauce mixture called for in the method.

Choosing and cutting the aubergine

Size: Use two or three medium aubergines, as specified, and cut them into wedges of similar thickness. Even pieces are more likely to soften at the same rate.

Preparation: The recipe does not call for salting or peeling the aubergine, so it can go straight into the pan after cutting. Its skin helps the wedges hold their shape as they braise.

Getting the braise right

Heat: Brown the meat over medium-high heat, then lower the heat before simmering the covered pan. This gives the meat colour before the aubergine cooks gently in the liquid.

Liquid: Simmer for 10–15 minutes, checking that the aubergine is tender and the liquid has reduced by about three-quarters. The precise timing depends on the size of the wedges and the pan.

How to thicken the sauce

Slurry: Stir the cornflour into the measured water until smooth before adding it. Use only enough to thicken the sauce, since the recipe calls for adding it as needed.

Finish: Bring the sauce back to a simmer after adding the slurry so it can thicken. Stop once it clings lightly to the aubergine and meat.

Serving ideas

Rice: Steamed rice is the suggested accompaniment and is useful for soaking up the sauce. Spoon the aubergine and meat over the rice or serve them alongside.

Garnish: Add chopped spring onions just before serving for a fresh, crisp contrast to the soft braised aubergine.

Recipe notes & tips

• Cut the aubergine into similarly sized wedges so they cook evenly.
• Stir the garlic and ginger as they sauté to keep them from catching on the pan.
• Mix the cornflour and water until smooth before adding the slurry.
• Add the slurry gradually, stopping when the sauce is thick enough to coat the ingredients.
• Taste the sauce before adding salt, as the soy and oyster sauces are already savoury.

Variations

• Use another minced meat: Beef, pork or chicken can be used in place of the unspecified minced meat.
• Adjust the sweetness: Start with the lower amount of sugar and add more to taste.
• Make it spicier: Add chilli to the pan with the garlic and ginger.
• Add more vegetables: Include sliced mushrooms in the braise for another soft, savoury element.
• Finish with sesame oil: Drizzle a little over the dish just before serving for a toasted aroma.

Common mistakes to avoid

• Burning the aromatics: Sauté the garlic and ginger only until golden, then add the meat promptly.
• Crowding the pan: Use a pan large enough to hold the wedges and meat so they can braise evenly.
• Cooking by time alone: Check that the aubergine is tender, since wedge size can affect how long it needs.
• Adding too much slurry: Stir it in gradually and stop once the sauce thickens to your liking.
• Salting too early: Taste after the sauces have been added before deciding whether extra salt is needed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions