Updated: Aug 2, 2021
The chewy texture of eggplant (aubergine) combines with sweetness with a kick of spice sauce makes you hard to stop eating an extra portion of rice.
Don't be greedy, keep in a fridge leftover, then you can always come back for the second round as long as you have warm rice.
Egg plant 2 - 3ea
Minced pork 150g
Spring onion 1/2
Potato starch 1tbsp
Sesame oil A moderate quantity
Miso sauce ingredients
Chinese soup stock 1tsp
Toubanjang (Chinese chilly paste) or chilly powder 1tsp
How to make
Coarsely chop the onion, carrot and spring onion, and mince the ginger and garlic. Rectangle slice the eggplant about 5cm length.
Make the sauce.
Heat the oil in a large pan, and add the ginger and garlic in a low heat.
Once you smell the scent of baked garlic, add pork and sake over medium heat.
Add the carrot and onion.
Once the vegetable cooked, add the eggplant and the miso sauce until cooked through and tender.
Add the spring onion, and thicken with potato starch dissolved in water.
Sprinkle with the sesame oil.