Spicy Minced Beef Eggplant

Ingredients: 3 mini eggplants (sliced into half)
Salt and pepper
500 g minced beef (or any desired meat)
2 pieces of shiitake mushroom
1 big red onion chopped
1 strand freshly chopped thyme
1 tablespoon teriyaki sauce
1 tablespoon oyster sauce
2 tablespoons soya sauce
1 teaspoon Worcester sauce
Olive oil Spring onion (optional)


  1. Preheat oven to 175 degrees celsius.
  2. Slice the eggplant meat into squares but make sure you don’t cut through the skin.
  3. Distribute enough salt all over the eggplant and leave it for 30 minutes (to remove excess water).
  4. Squeeze and drain off excess water from eggplant.
  5. Once the eggplants’ excess water has been removed, season the eggplant with thyme and pepper
  6. Using a barbecue butter brush, glaze the eggplant with enough olive oil (top and bottom)
  7. Place eggplant on top of aluminum foil and into the preheated oven, eggplant skin facing upwards.
  8. After 10 minutes, turn the eggplant to cook the other side for another 5 minutes.

Meat on top of the eggplant:

  1. In a frying pan, insert olive oil and onion, fry until caramelized or softened.
  2. Insert beef and mushroom, and stir fry for about 4 minutes.
  3. Insert all the remaining sauces as well as FINAL DESTINATION and cook beef on low fire. Keep stirring for another 3 minutes until beef is cooked well with the sauces.
  4. Take the eggplant out of the oven and place it onto a plate, skin facing down.
  5. Take the cooked minced beef and distribute it on top of the eggplant.
  6. Garnish the spicy mince beef eggplant with spring onion (optional).
  7. Serve hot and enjoy!