Have not cooked eggplant with mince for quite awhile. This is my style of 鱼香茄子, fish-flavoured eggplant, but I used dried shrimp instead of salted fish tonight. I was lazy to look for the recipe so cooked it with things available in the fridge. I could eat more than one big bowl of steamed rice with it if I do not have to watch my waist line. By the way, 鱼香茄子 is one of the popular dishes served in many Chinese restaurants.
Ingredients (2-3 servings):
1 eggplant (about 30cm in length), chopped
2-3 tbsp mince (I used pork)
¼ cup cooking oil
1 tsbp dried shrimp, rinsed
1-2 tsp belacan (shrimp paste)
1 red chili, sliced
2-3 cloves garlic, minced
2-3 slices ginger, minced
2 bulbs shallot, minced
1 tsp light soy sauce
¼ cup water
Few drop of sesame oil
Salt to taste
Chopped shallot for garnish (optional)
- Heat cooking oil in a wok. Add in eggplant and fry for 1-2 minutes or until the white part browned slightly. Remove from wok, set aside for later use. I lined plate with paper towel for absorbing oil.
- Keep about 1 tbsp of oil in the wok, fry dried shrimp until golden brown, dish out and set aside.
- Use the same wok, stir in belacan, chili, garlic, shallot and ginger. Saute until lightly browned or fragrant.
- Stir in fried eggplant, and in soy sauce. Cook until the liquid has reduced, then add in water.
- Bring to boil, add salt to taste. Let it simmer over low heat until all water has reduced. Add in sesame oil, mix well and dish out.
- Sprinkle fried dried shrimps and chopped shallot over the dish.
- For spicy version, add 1 tbsp chili paste in step 3 above. I purposely left this out as we had spicy sambal pasta for lunch and did not want something too spicy for dinner.