Braised Eggplants with Mince Meat Sauce

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8


  • 3 tablespoon oil
  • 5 cloves garlic, minced
  • 5 red cayenne chilies (or bird eye chilies for a spicier dish), thinly sliced
  • 1 inch ginger, thinly sliced
  • 1 kilogram Chinese eggplants, cut into quarters lengthwise, then cut into 2 inch sections
  • Beef and marinade
  • 500 gram minced beef
  • 2 tablespoon light soy sauce
  • 2 tablespoon Shaoxing
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 tablespoon corn starch
  • Braising sauce
  • 1 tablespoon chili bean sauce (dou ban jiang)
  • 2 tablespoon hoisin sauce
  • 2 tablespoon oyster sauce
  • 2 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing
  • 3 tablespoon sugar
  • 1 cup water
  • Garnish
  • 2 scallions, thinly sliced


  1. Marinade beef. Mix together minced beef with light soy sauce, Shaoxing, sesame oil, ground white pepper, and corn starch. Set aside for 15 minutes.
  2. Fry aromatics. Heat oil in a wok on high heat, sauté garlic, chilies, and ginger until fragrant, about 3 minutes.
  3. Fry beef. Add the minced beef, stir and break up the clumps, keep cooking until no longer pink, about 3 minutes.
  4. Braising sauce. Add chili bean sauce, hoisin sauce, oyster sauce, dark soy sauce, Shaoxing, sugar, and water. Bring to a boil.
  5. Cook eggplants. Add the eggplants, mix well, reduce heat, cover, and simmer until the eggplants have become wilted, tender, and have absorbed most of the sauce. Stir every so often.
  6. Garnish and serve. Turn off heat, add the scallions, mix well, transfer to a serving bowl and serve with steamed white rice.

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