Eggplant & chicken mince hot pot for $9.60

1. Heat 2 tablespoons of oil in a medium saucepan on high. Fry eggplant for 2-3 minutes, until golden and tender. Remove. Set aside and cover.
   
2. Heat remaining oil in the same saucepan. Saute onion for 2-3 minutes until tender. Stir in garlic and chilli and cook for 1 minute.
   
3. Add mince and cook for 4-5 minutes, until browned, breaking up lumps with the back of a spoon. Add mushrooms and cook for 2-3 minutes until tender.
   
4. Stir in stock, char sui and eggplant. Bring to the boil. Reduce heat to low and simmer, uncovered, for 3-4 minutes, until slightly thickened.
   
5. Stir spinach through, cook 1 minute until wilted. Sprinkle with green onion and serve with rice.

• Use beef, veal or pork mince, if liked.
  
• If you don’t have char sui, use hoisin sauce instead.

Also in the mag this week:

True life

From the food pages

• Marble loaf with caramel icing
  
• Grilled garlic mussels
  
• Reader recipe: Fruit medley slice by Ruth Williams, Fairy Meadow, NSW.