️ Spicy Chinese Eggplant with Minced
Tender, juicy strips of eggplant stir-fried with savory minced pork in a bold, garlicky, spicy sauce—this classic Sichuan-inspired dish is packed with flavor and comes together in under 40 minutes. It’s the perfect comfort food when you’re craving something spicy, saucy, and satisfying. Serve it over fluffy jasmine rice for a complete and mouthwatering meal!
⏱️ Time Summary:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2–3
Ingredients:
Main:
2 medium Chinese or Japanese eggplants (cut into batons or wedges)
200g (7 oz) ground beef (or chicken/turkey for variation)
2 tbsp olive oil (for frying)
3 cloves garlic, minced
1 tsp fresh ginger, minced
1–2 red chilies, sliced (adjust to your heat level)
2 scallions, chopped (white and green parts separated)
Optional Eggplant Prep:
1 tsp salt (for soaking eggplants)
Sauce:
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp doubanjiang (spicy fermented chili bean paste – adjust to taste)
1 tbsp hoisin sauce
1 tsp sugar
1/2 tsp dark soy sauce (for color)
1/2 tsp sesame oil
1 tbsp cornstarch, mixed with 3 tbsp water (slurry)
1/4 cup water or chicken broth
Instructions:
1. Prep the Eggplants:
Cut eggplants into thick matchsticks or batons.
Optional: Soak in salted water for 15–20 minutes to reduce bitterness and prevent excess oil absorption.
Drain and pat dry with a paper towel.
2. Fry or Sauté the Eggplant:
Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
Add eggplant and stir-fry until browned and tender (about 6–8 mins). You may need to do this in batches or add a little more oil.
Remove and set aside.
3. Cook the Aromatics and beef:
In the same pan, heat 1 tbsp oil.
Add garlic, ginger, red chilies, and white parts of scallions. Stir-fry until fragrant (about 30 seconds).
Add ground beef and cook until browned and no longer pink (3–4 mins). Break it up with your spatula as it cooks.
4. Build the Sauce:
Add soy sauce, oyster sauce, doubanjiang, hoisin, sugar, dark soy sauce, sesame oil, and 1/4 cup water or broth.
Stir to combine, then add the cooked eggplants back into the pan.
5. Thicken and Finish:
Pour in the cornstarch slurry while stirring. Let it simmer for a minute or two until the sauce thickens and coats everything nicely.
Taste and adjust seasoning—add more chili for heat or a splash of soy for saltiness.
6. Serve:
Garnish with green parts of scallions and extra chili if desired.
Serve hot over steamed jasmine or white rice.
️ Tips:
For vegetarian version: Use minced mushrooms or tofu instead of pork.
Want to reduce oil? Roast the eggplant in the oven or air fry them instead of stir-frying.
Doubanjiang can be found at Asian grocery stores or online—sub with sambal oelek or chili garlic sauce in a pinch.
Tips for the Best Spicy Chinese Eggplant with Minced beef
- Soak the Eggplant:
Soaking sliced eggplant in salted water for 15–20 minutes draws out bitterness and helps it absorb less oil. - Don’t Overcrowd the Pan:
Cook eggplant in batches if needed to avoid steaming instead of stir-frying. You want a nice sear on the edges. - Use Doubanjiang for Authentic Flavor:
This fermented chili bean paste adds a deep umami and heat. Use sparingly if you’re heat-sensitive! - Thicken the Sauce Last-Minute:
Add the cornstarch slurry right before serving for a glossy, clingy sauce that sticks to every bite. - Make it a Meal:
Serve over jasmine rice, brown rice, or noodles. You can even wrap it in lettuce for a low-carb twist.
❓Q&A: Common Questions
Q: Can I make this dish vegetarian?
A: Yes! Swap the minced beef for finely chopped mushrooms, crumbled tofu, or plant-based meat crumbles. Everything else can stay the same.
Q: Can I air-fry or roast the eggplant instead of pan-frying?
A: Absolutely. Toss eggplant slices with a little oil and roast at 400°F (200°C) for 20–25 minutes or air-fry at 375°F (190°C) for 12–15 minutes, flipping halfway.
Q: Is there a substitute for doubanjiang?
A: You can use chili garlic sauce or sambal oelek as a milder substitute. It won’t be as complex in flavor but still spicy and tasty.
Q: Can I make it ahead of time?
A: Yes, but it’s best fresh. If making ahead, reheat gently in a pan and maybe splash in a little water or broth to loosen the sauce.
Q: How spicy is this dish?
A: Moderately spicy, but totally adjustable. Omit the chilies or reduce doubanjiang for a milder version—or crank it up if you love heat!