Steps

1. In a bowl, combine Milk 4 tbsp, Water 2 tbsp, Miso 1 tsp, Soy Sauce 1 tsp, Chinese Soup Base 1 tsp, Grated Garlic 1 tsp, Grated Ginger 1 tsp, Potato Starch 1 tsp, and Ground Sesame Seeds 1 tbsp. Mix well to create the sauce.
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2. Trim the stems from 2 Eggplants (approx. 250g) and cut them in half lengthwise.
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3. Make diagonal cuts on the surface of the eggplant, then cut into half-moon shapes about 2cm wide.
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4. Soak the cut eggplant in water to remove bitterness.
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5. Finely chop 150g of Ground Pork into 5mm to 1cm pieces.
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6. Heat 2 tbsp of Vegetable Oil in a frying pan over medium heat.
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7. Add the chopped ground pork to the pan and stir-fry over medium heat.
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8. Season the pork with a little Salt and Pepper.
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9. Once the pork is cooked, remove it to a plate.
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10. Thoroughly drain the soaked eggplant and add it to the frying pan.
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11. Coat the eggplant with oil, then place it cut-side down and cook over medium heat. (Key Tip!) Cooking from the skin side first will help retain its vibrant color.
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12. Flip the eggplant and cook for another 2 minutes. (Key Tip!) Making cuts in the eggplant allows it to cook through quickly and become tender.
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13. Once the eggplant is cooked, turn off the heat and return the cooked pork to the pan.
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14. Mix the pork and eggplant together.
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15. Re-mix the prepared sauce and pour it into the pan.
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16. Cook over medium to medium-high heat until the sauce thickens.
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17. Once thickened, turn off the heat and transfer to a serving plate.
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18. Optionally, drizzle with Chili Oil or Sesame Oil, and sprinkle with Toasted Sesame Seeds and Scallions.
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19. Optionally, top with Shredded Chili Peppers. Your dish is ready!
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