Spicy Eggplant and Beef

Spicy Eggplant and Beef

This meal sure isn’t pretty….  As a matter of fact, it looks truly gross – but it is so good!  Even Lo really liked it and he’s never been thrilled with any eggplant recipe I made.  My sister emailed the recipe to me and when I had an eggplant lingering in the fridge from taking our weekly baby bump pictures, I thought it was the perfect chance to try it.

Spicy Eggplant and Beef
Recipe Type: main dish,
Cuisine: Gluten Free
Author: Val @ That’s What We Did
Serves: 6
  • 1/2 lb. lean ground beef
  • 1 tablespoons vegetable oil
  • 4 Japanese eggplants, or 1 large regular eggplant, cut into 1-inch cubes
  • 1 tablespoons vegetable oil
  • 1/2 onion, thinly sliced
  • 1 tablespoon minced garlic
  • 6 tablespoons soy sauce
  • 6 tablespoons water
  • 2 1/2 tablespoon chili garlic sauce
  • 3 teaspoon white sugar
  • ground black pepper to taste
  • 1/2 teaspoon Asian (toasted) sesame oil
  1. Cook ground beef in a large skillet or wok over medium high heat until browned. Remove from skillet. Drain excess fat from skillet, except about 1-2 tablespoons (or add 1-2 tablespoons of oil).
  2. Heat oil in same skillet over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
  3. Heat 1 tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant and beef to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish. Serve over rice or spinach.

Like I said, it sure isn’t pretty, but it was so good!

spicy eggplant beef skillet

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