Chinese Eggplant with Ground Beef in Spicy Sauce Recipe
Eggplant with ground beef in spicy sauce is a hearty dish that’s perfect for colder days. It’s a bit like a Polish goulash, but with eggplant instead of potatoes and a distinct, slightly spicy sauce. In China, similar dishes are often served with rice as a simple, everyday home-cooked meal.
This dish combines the silky texture of Chinese-style eggplant with juicy ground beef and a bold, spicy-savoury sauce. It’s simple enough for a weekday dinner, yet full of deep, restaurant-style flavour thanks to the balance of soy sauce, vinegar, chili, and a touch of sweetness.
Chef's tips
Make sure to fry the eggplant long enough so it becomes soft and slightly caramelised – this gives the dish its characteristic richness. Don’t skip the step of mixing the sauce ingredients in a bowl first; adding them separately to the pan can lead to uneven seasoning and lumps of starch.
How to serve
Serve in deep bowls over a bed of steamed jasmine or basmati rice. You can add a side of lightly steamed bok choy or stir-fried greens with garlic. For extra freshness, top with coriander leaves and a drizzle of toasted sesame oil.
Ingredients
- eggplants medium, about 500 g total - 2 piece
- ground beef you can use a beef–pork mix - 300 g
- garlic - 4 cloves
- fresh ginger - 2 cm
- soy sauce - 4 tablespoons
- chili paste or hot pepper paste amount to taste - 1 tablespoon
- rice vinegar or light white wine vinegar - 1 tablespoon
- sugar - 1 teaspoon
- water or stock - 150 ml
- potato or corn starch - 1.5 teaspoons
- oil for frying - 4 tablespoons
- spring onion chopped, for serving - 2 tablespoons
- salt for sprinkling the eggplant
Preparation
- Cut the eggplants into long strips or large cubes. Sprinkle lightly with salt and set aside for 10–15 minutes to draw out some moisture. Then pat dry with paper towels.
- Finely chop the garlic. Peel the ginger and grate it on a fine grater.
- In a small bowl, mix together the soy sauce, chili paste, rice vinegar, sugar, water or stock, and starch until no lumps remain.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the eggplant and fry for 8–10 minutes, stirring often, until softened and lightly browned. Transfer to a plate.
- In the same pan, add another 2 tablespoons of oil. Add the ground beef and fry for 5–6 minutes over fairly high heat, breaking it up with a spoon, until it changes color completely and browns lightly.
- Add the garlic and ginger and fry for about 30–40 seconds, stirring, until they become very fragrant.
- Return the fried eggplant to the pan and mix with the meat.
- Pour in the prepared sauce, mix thoroughly, and cook for 3–4 minutes over medium heat, until the sauce thickens and coats the eggplant and meat.
- Taste and adjust the seasoning if needed – if you want it spicier, add a bit more chili paste.
- Serve hot, sprinkled with chopped spring onion or chives, preferably with white rice.
Storage
Danie przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody. Można zamrozić, ale bakłażan po rozmrożeniu będzie bardzo miękki – nadal smaczny, ale mniej ładny.
