Coriander & Ginger Eggplant Beef

It is all good and well sprinkling coriander over your dish but when you really want to experience coriander, this is a great warming dish.

Serve this with a side of streamside cabbage, and cucumber coleslaw. You could have us with plant-based mince or not. If not using mince, reduce Soy sauce to 1/4 cup.

Ingredients:

  • Rice, 1.5 c of your favourite rice, allows for four meals. cook using absorption method. 
  • Two eggplants cut into large 2 cm dice 
  • Four streamside onions large dice
  • 1/4 of a cup of sunflower oil
  • 2 tablespoons of sesame oil
  • 1/3 of a cup of finally grated ginger
  • 1/3 of a cup of golden soy sauce 
  • Tspn if minced garlic
  • 1 cup of water 
  • 1 tbsn of cornflour
  • 1 tablespoon of chinkang vinegar
  • 1 tablespoon of maple syrup, 
  • 1 tablespoon of teriyaki marinade 
  • one bunch of streamside coriander
  • 5-800g of beef mince or impossible mince black pepper

Directions:

  1. Mix your two oils together bring two large sauce pans to high heat. 
  2. Brown off the chunks of eggplant in oil in batches. You may need to add more oil. Place all of the eggplant into one pan and turn to low. 
  3. Take your large dice onion, and sauté that in the empty pan with a splash oil and a pinch of salt. Add the ginger and garlic to the onions. Suate. 
  4. Add the onions to the eggplant.
  5. Very finally slice up the stalks of coriander, crushing the stems, add to the Eggplant. 
  6. Brown off your mince with lots of fresh black pepper. add this to your eggplant. This can be an oily dish and if you wish to drain the eggplant mix now in a strainer to remove excess oil, do so. 
  7. In a bowl add soy with the vinegar, maple syrup and teriyaki sauce one cup of water and cornstarch. Add to the mince, stirring and cooking out for 2 mins. 
  8. Add the eggplant mixture, stirring till combined serve with rice and slaw. 
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