Name: Asian beef and eggplant cups
Cook time: 40 min
Total time: 40 min
Ingredients: 1 tablespoon peanut oil; 4 clove garlic, sliced thinly; 4 centimetre (1½-inch) piece ginger (20g), grated; 1 fresh long red chilli, halved, sliced thinly; 1 medium eggplant (300g), chopped finely; 500 gram (1 pound) minced (ground) beef; 1/4 cup (70g) plum sauce; 2 tablespoon dark soy sauce; 2 green onions (scallions), sliced thinly; 18 (sheets) spring roll pastry; cooking-oil spray

Asian beef and eggplant cups

Topped with fresh chilli and spring onion, these spicy beef and eggplant cups make a tasty starter or light meal.

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Makes 6 Item

Cook

40M

Ingredients

1 tablespoon peanut oil

4 clove garlic, sliced thinly

4 centimetre (1½-inch) piece ginger (20g), grated

1 fresh long red chilli, halved, sliced thinly

1 medium eggplant (300g), chopped finely

500 gram (1 pound) minced (ground) beef

1/4 cup (70g) plum sauce

2 tablespoon dark soy sauce

2 green onions (scallions), sliced thinly

18 (sheets) spring roll pastry

cooking-oil spray

Method

1.Heat oil in large saucepan; cook garlic, ginger, chilli and eggplant, stirring, until tender. Add beef, cook, stirring, until browned.

2.Add sauces and onion; bring to the boil, simmer, uncovered, 5 minutes. Cool.

3.Meanwhile, preheat oven to 200°C/400°F. Oil 6-hole (¾-cup/180ml) texas muffin pan.

4.Cut each pastry sheet into 14cm (5½-inch) squares. Layer 3 squares, spraying each with oil, overlapping to make a star pattern. Place in pan hole; spray with oil. Repeat with remaining pastry. Spoon filling into cases.

5.Bake about 20 minutes or until browned.

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