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.

Australian Meat Pie Recipe [Australische Fleischpastete Rezept]

When I heard the word "meat pie" for the first time, I would have never thought, that it could be something delicious. Too much meat always seems very heavy and spicy ... but this meat pie was super delicious!
For the vegetable part, I've added carrots, but you can also add other vegetables, that'll cook through within the time and aren't too soggy (so no tomatoes).


Australian Meat Pie for 5 (330kcal per serving)

300g mixed minced meat
1 big onion
125g bacon
150g carrots (not in the recipe, added by me, really good!)
3 garlic gloves
2 1/2 tbsp flour
500ml meat broth
60g butter
2 bay leaves
2tbsp ketchup
250g flaky pastry (frozen)
1 beaten egg
salt and pepper to your taste
a casserole

1. Peel the onion, then chop it. Peel the garlic and chop it as well. Cut the carrots into 5mm pieces. Cut the bacon into 5mm cubes. Take the flaky pastry out of the freezer (Usually takes up to 10 minutes until you can use it.
2. In a big pan (everything has to fit, except the flaky pastry) melt butter on medium heat, add onions, garlic and carrots and let fry for like 5 minutes. Then, add bacon and meat and keep frying until the meat gets crumbly. Season with salt.

3. Add the flour, mix very well and make a quick roux. Add the broth, ketchup and mix well. Finally add the bay leaves and let boil up.

4. Cook on low heat for ca. 15 minutes until the fluid is almost gone. Season to taste with salt and pepper.
5. Fill in the casserole and let stand aside.
6. Preheat oven to 200°C.
7. Now we'll need the flaky pastry and a rolling pin. Powder your working space and rolling pin with flour. Lay on the flaky pastry and roll out to a thickness of 3mm. This is quite complicated.
8. With a brush, coat the surface of your filling and the edge of your casserole with egg.
9. Cut the flaky pastry into shape, so it's a little bigger than your casserole. If you're using a quite big casserole, you can use several pieces of pastry. Mine was way to big, I had to lay the pastry on top of the filling, but it came out perfectly!
10. Brush the surface of the pastry with the rest of egg.

11. Place in the oven and backe for ca. 10 minutes.

12. At the end, cut in pieces and done!

Enjoy your meal!