Here’s a simple and flavorful Minced Beef and Eggplant recipe you can try — perfect for a quick weeknight dinner or as a hearty meal with rice or flatbread.
🍽️ Minced Beef and Eggplant Stir-Fry
Ingredients:
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1 large eggplant (about 1 lb / 450g), cut into small cubes
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300g (10 oz) minced beef
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1 medium onion, chopped
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2–3 cloves garlic, minced
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1 tbsp ginger, minced (optional)
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2 tbsp soy sauce
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1 tbsp oyster sauce (optional)
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1 tbsp hoisin sauce or ketchup (for a touch of sweetness)
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1 tsp chili flakes or fresh chili (optional, for heat)
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Salt and pepper to taste
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2–3 tbsp vegetable oil
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Spring onions or fresh coriander for garnish
Instructions:
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Prepare the eggplant:
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Sprinkle the cubed eggplant with a little salt and let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.
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Optionally, pan-fry or roast the eggplant cubes in a bit of oil until browned and soft. Set aside.
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Cook the beef:
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Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
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Add minced beef, break it up with a spatula, and cook until browned. Remove and set aside.
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Sauté aromatics:
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In the same pan, add a bit more oil if needed. Sauté onions for 2–3 minutes until soft.
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Add garlic and ginger; stir until fragrant (about 1 minute).
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Combine everything:
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Return the beef and eggplant to the pan.
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Add soy sauce, oyster sauce, hoisin/ketchup, and chili if using. Mix well to coat evenly.
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Simmer for 3–5 minutes until flavors meld and sauce thickens slightly.
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Finish:
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Taste and adjust seasoning with salt and pepper.
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Garnish with chopped spring onions or coriander.
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Serving Suggestions:
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Serve over steamed jasmine rice or noodles.
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Pair with a cucumber salad or simple stir-fried greens.
Would you like a version of this that’s vegetarian or gluten-free?
