2 eggplants (asian, oblong)
1/8 teaspoon salt
75 gr pork minced meat
2 cm jahe, grind
1/2 tablespoon Shaoxing rice wine, different mirin
3 tablespoons of oil
3 cloves of garlic
5 cm jahe/ginger
2 spring onions
1/2 tablespoons doubanjiang / toban jiang, chilli bean sauce
1 tablespoon liche soy sauce
1/8 teaspoon of sugar
1/2 teaspoon sesame oil
Cut the eggplants into small cubes. Fill a pan with water and add the aurbergines with some salt and leave for 10 minutes. Drain well.
Mix the mince with the wine, the ground ginger and some salt and set aside. Cut the spring onion, garlic and jahe into thin slices.
Heat in a pan 2 tablespoons of oil and fry the eggplants for 8 minutes until soft. Spoon the eggplants out of the pan and set aside.
Add the meat to the pan and fry it until it turns white. Then spoon out and set aside.
Then add 1 tablespoon of oil to the pan and fry the garlic, the jahe, the white portion of the spring onion and the doubanjiang for 2 minutes. Then add the aubergines, the meat, the soy sauce, the sugar and the sesame oil and mix well.
Sprinkle the green portion of the spring onion on top and serve.