Braised Eggplant with Minced Meat
25 min
Singapore
Ingredients
2 servings
Calories
560 kcal
Protein
36 g
Fat
32 g
Carbs
36 g
eggplant
4piece
ground pork
300g
garlic
6cloves
oyster sauce
4tablespoons
dark soy sauce
1teaspoon
cooking oil
4tablespoons
water
200ml
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Steps
0 / 7 done
1
Cut the eggplant into bite-sized chunks.
2
Heat oil in a wok and stir-fry the minced pork until browned.
3
Add minced garlic to the wok and fry until fragrant.
4
Toss in the eggplant chunks and stir-fry for 3 minutes.
5
Add oyster sauce, dark soy sauce, and water.
6
Cover the wok and simmer for 8-10 minutes until the eggplant is soft and fully cooked.
7
Remove the lid and stir-fry for another minute to thicken the sauce slightly before serving over steamed rice.
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