Everytime when we spot the eggplant in hypermarket, hubby will tell me the same thing over and over again... that is he misses his late grandma's home cooked eggplant in dark soy sauce. I couldn't help much as I didn't get a chance to try the dish. Furthermore, his taste buds are not as sensitive as mine. He can't even tell what's the seasoning used in the eggplant.
Instead of disappointing him, I'm trying to indulge his palate with my version of dark soy sauce eggplant. I make the seasoning sauce based on my estimation. So, here it is - my version of delightful eggplant with minced meat.
Eggplant with Minced Meat
1 eggplant, sliced
100gm of minced pork (marinate with 1tsp of light soy sauce and dash of pepper)
2 cloves of garlic, chopped
1tbsp oyster sauce
1tsp of dark soy sauce
1tsp of light soy sauce
1tsp of sesame oil
1tbsp of glutinous rice wine
1. Heat up the wok with some oil. Stir fry the minced pork till aromatic (no need to get it cook thoroughly). Set aside.
2. Heat about 2 tbsp of oil in the same wok. Saute garlic till fragrant. Stir in the eggplant. Saute till the flesh lightly browned.
3. Add the seasoning, except the cooking wine. Leave it simmering for few minutes. Add the minced pork and stir fry till the sauce is thickening. Add rice wine and stir. Off the flame and serve hot with rice.