Garlic stewed aubergine
This is one of my favourite dishes in Taiwan. It can be served cold as an appetizer with dumplings, cucumber salad or braised seaweed as part of small eats (xiao chi). It can also be served as a main dish, served with rice and a very popular family dish.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2
Ingredients:
- 1 aubergine (eggplant)
- 250 gram minced pork
- 4 cloves of garlic
- 4 tablespoons soy sauce
- 2 tablespoons raw sugar
- 2 tablespoons rice wine (mi chiu)
- 1 tablespoon cornflour
- 1 tablespoon sesame oil
- 1 red chilli
Directions
1. Slice the aubergines into cubes, roughly slice chilli in diagonals and dice the garlic.
2. In a heated pan, add a dash of vegetable oil and half the garlic.
3. Add the aubergines and stir fry on medium heat for 5 minutes.
4. Add 2 table spoons soy sauce, 1 tablespoon sugar and 1 tablespoon rice wine, stir and then simmer for 3 minutes.
5. Remove the aubergines from the heat.
6. In the heated pan, add the mince meat and stir fry for 2 minutes.
5. Add 2 table spoons soy sauce, 1 tablespoon sugar and 1 tablespoon rice wine and simmer for 1 minute.
6. Add aubergine to the pan and mince.
7. Add the chilli, remaining garlic and sesame oil and stir.
8. In a separate bowl, mix the cornflour and ½ cup water. Add to the pan.
9. Mix and combine well until the sauce thickens.
10. Remove from the pan and serve with rice.
Tip: You can opt for a vegetarian version by eliminating the minced pork and adding more garlic if you prefer.
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