Stir Fried Brinjals with Minced Meat

The brinjals or eggplants or aubergine (French) which belong to the nightshade family of vegetables are usually purplish in color.

They come in various shapes - rounded, nearly rounded, pear shaped or oblong and are usually up to 40 cm long. We can also find black, green and white brinjals in the market.


Brinjals normally have a pleasantly bitter taste and spongy texture and can be eaten baked, boiled, roasted, steamed, fried, pickled, stuffed or in curries.


Being a nightshade plant, some Chinese believe that it should not be eaten at night as it's not good for eyesight and it might also worsen arthritis.


However, it is one of my daughter's favorite vegetables and she never failed to order the stuffed brinjal whenever we have dim sum!

Stir Fried Brinjals with Minced Meat


500gm brinjals
100gm minced meat
2 shallots, sliced
3 cloves garlic, chopped
1 tbsp bean paste (taucu)
1 inch ginger, shredded
1 sprig spring onion, chopped
3 tbsp oil
sesame oil, salt, sugar, water

1. Cut brinjals into slightly angular slices.
2. Immerse in water to prevent from discoloring. Drain before cooking.
3. Heat oil in wok.
4. Saute the ginger, shallots and garlic till fragrant.
5. Fry the taucu, sprinkle some sugar on it.
6. Add in the minced meat and fry for a minute.
7. Add the brinjals and stir fry well with some salt.
8. Add 3 tbsp water and cover for 2 minutes or till brinjals change color.
9. Sprinkle some sesame oil and garnish with the spring onions.
10. Serve hot with rice.