Saturday, 20 September 2014

Steamed Eggplant Stuffed with Minced Meat

Finally,  I have time to sit down to share another recipe on this blog.  It's took me more than three weeks to complete this post.  We (me and my hubby) were too involve with some apartment management issues, where we are staying now.

Today I am sharing a healthier way of cooking eggplant.  Normally when we Asian want to match eggplant and minced meat, you will thought of to stir-fry them, that same goes to me.  But this round I choose to steam the eggplant.  Steaming is always the best way to retain the nutrients in the food especially vegetables and is proven with this recipe.  You will able to taste the wholesome of the eggplant once you take a bite on it.  What more is, it goes perfectly with some savory minced meat on top.  Amazing!

You have an option the minced meat to add on with some spiciness on it.  For me, I prefer it to be spicy, so I have some bird eye chilies and also a little of chili paste to blend with the fermented sweet beans.  You will love the aroma that came from this two ingredients.  You have a choice of pork or chicken for the minced meat.     

So, can you imagine how delicious of this recipe?

3 medium size eggplants
300 gm minced meat (pork or chicken)
3 cloves garlic, minced
2 tbsp fermented sweet beans, minced
1.5 tbsp sugar
1 tbsp sesame oil
3 tbsp cooking oil
A dash of ground pepper
1/2 cup of warm water
1 tbsp olive oil
1 tsp salt


4 or 5 bird eyes chili, diced small
1 tbsp of chili paste (I used Lee Kum Kee's Guilin chili paste)


Spring onion, diced small
1 tbsp roasted sesame seeds


Cut eggplant into 1 to 1.5 inch.  Use a medium spoon or a melon baller to scoop out some flesh from every piece, to form a barrel form.  Season with olive oil and salt on top and steam them on high heat for 10 minutes or until soft. 

Heat-up cooking oil in a wok or pan, saute garlic until golden brown.

   Add in minced fermented sweet beans.

  Add in minced chili paste (optional).

Mix all these 2 or 3 ingredients well.

Add on with warm water and let it cook for 1 to 2 minutes.

Add in minced meat. 

Add in bird eyes chili (optional) and season with sesame oil and pepper, and let it cook for another few minutes.

This is how the cooked minced meat looks like.

Fill-up the pieces of eggplants with the cooked minced meat.  Garnish with some sesame seeds and spring onions on top and serve it hot.  Do remember to drain-off the water from the eggplant after steaming or before you fill them with minced meat on top.