- 3 or 4 chinese eggplants (long light purple)
- 1 cup ground pork (200-300 grams)
- 3 young oignons with green tail
- 1 spoon oyster sauce
- red pepper sauce (or any spicy thing)
- oil and sesame oil
- peanuts crushed
Crush/cut the garlic and brown it in a pan, cut the oignons in thin pieces, add half of it. When brown, add the ground pork and and twirl until nicely done.
Slice the eggplants in diagonal thin slices, cook them in another pan with some oil first to brown them, then add a little bit of water to steam them.
When the eggplants are staring to melt, add the pork, add oyster sauce, and pepper. Let cook some extra minutes, adjust sauce.
At the last minute add the remaining green oignons and the peanuts sauce