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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Ingredients
- 1 tablespoon peanut oil
- 4 cloves 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 grams (1 pound) minced (ground) beef
- 1/4 cup (70g) plum sauce
- 2 tablespoons dark soy sauce
- 2 green onions (scallions), sliced thinly
- 18 (sheets) spring roll pastry
- cooking-oil spray
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