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Yu Xiang Eggplants with Minced Meat

Yu Xiang Eggplants with Minced Meat

Delicious Yu Xiang–style eggplants accompanied by minced beef and pork in a flavorful homemade soy sauce, served over fluffy quinoa. A perfect umami flavor combination with a touch of freshness from tender garlic.

  • Servings: 2
  • Prep: 10 min
  • Cook: 20 min

Ingredients

  • 200 g minced beef and pork
  • 1 unit eggplant
  • 100 g quinoa
  • 20 ml soy sauce
  • 1 unit tender garlic
  • 200 ml water
  • 100 ml water
  • 1 teaspoon flour
  • splash olive oil
  • salt
  • black pepper

Instructions

  1. Preheat the oven to 220°C. Remove the stem from the eggplant and cut it lengthwise into halves. Then cut into sticks about 1–2 cm wide and 2–3 cm long. Place them on a baking tray and add a drizzle of oil. Season with salt and pepper and toss.
  2. Bake the eggplant on the middle rack for 15–20 minutes until tender. Halfway through cooking, turn the sticks over.
  3. In a saucepan, add the water for the quinoa, a pinch of salt, and the quinoa. Bring to a boil, cover, and cook over medium-low heat for 12 minutes. Once cooked, fluff with a fork and let rest covered.
  4. In a bowl, whisk together the soy sauce, the water for the sauce, and the flour until you get a smooth sauce.
  5. Heat a drizzle of oil in a frying pan over medium-high heat. When hot, add the minced meat and, using a spatula, break it up and cook for 4–5 minutes until browned. Season with salt and pepper to taste.
  6. Add the roasted eggplant and the prepared sauce to the pan. Cook over medium-high heat for 2 minutes, stirring to combine and reduce the sauce. Taste and adjust salt and pepper.
  7. Slice the tender garlic into thin rounds. Season the quinoa with a drizzle of oil, salt, and pepper to taste. Serve the quinoa on plates and top with the Yu Xiang eggplant with minced meat. Garnish with the tender garlic.

Nutrition (per serving)

  • Calories: 585 kcal
  • Protein: 26 g
  • Carbohydrates: 49 g
  • Fat: 32 g
  • Fiber: 8 g