Spicy Fried Eggplant Recipe [Auberginen in pikanter Sauce Rezept]

This recipe is rather oily, so you should serve it with a plain side dish like rice to take in the extra oil. You can also consider steamed or cooked side dishes.
Fry the meat together with the garlic to give it an extra aroma, then add the fried eggplant.
You can use pork or beef and chilisauce instead of doubanjiang, but the taste will be not the same.


Spicy Fried Eggplant for 4 (500kcal / serving)

800g eggplant
150g - 200g (what you like) of  ground meat
200ml chicken broth
70g scallions
15g ginger
2 garlic cloves
2tbsp salad oil
3tbsp soysauce
2tbsp sake
2tsp sugar
1tsp Doubanjiang
2tsp starch
2tsp sesame oil
oil for deep frying


1. Cut the scallions into small rings. Peel the ginger and garlic and then thinly slice both of it.
2. Remove the stem of the eggplant. Cut it into bitesize pieces.

3. Now it's time to deep fry the eggplant. In a pot, heat enough oil to 180°C. Add the eggplants and deep fry until the skin is deep purple (2-3 minutes). Take them out and place them on a plate with a kitchen towel to drain.
4. Let's fry the meat. In a pan, bring the salad oil to medium heat. Add the ground meat and fry until crumbly.
5. Add ginger, scallions and garlic and keep frying.
6. Add doubanjiang but be careful, the spiciness might make you cough or burn in your eyes. Add soysauce, sugar and sake. Add the chicken broth and boil up.

7. Add the fried eggplant and let everything boil for 1-2 minutes.
8. In the meantime, combine the starch with 1 1/2 tbsp water. While fast stirring, add the starchmix to the pan and thicken everything a bit.
9. When it has thickened, add the sesame oil and done!

请慢用!!

Beware, you might need some bitters afterwards.