Ingredients
400 g (about 1 lb) tender eggplant, 50 g (about 1/4 cup) ground pork.
Seasonings
65 g (about 1/2 cup) peanut oil, 10 g (about 2 teaspoons) sugar, 7 g (about 1 teaspoon) salt, 5 g (about 1 teaspoon) rice vinegar, 5 g (about 1 teaspoon) shredded scallion, 5 g (about 1 teaspoon) minced garlic, 3 g (about 1/2 teaspoon) minced ginger.
Instructions
1. Wash the young eggplants and, leaving the skin on, slice them vertically into pieces about 0.5 cm (1/4 inch) thick. Place the slices in a container, pour in 2000 g (about 8 1/2 cups) of boiling water, and let them soak for about half an hour. Drain the slices and set aside.
2. Heat a flat-bottomed pan, add 50 g (about 3 1/2 tablespoons) of peanut oil, arrange the eggplant slices in a single layer, and pan-fry until both sides are golden brown, then remove from the pan.
3. Place a wok over medium heat, add 15 g (about 1 tablespoon) of peanut oil. Once hot, add shredded scallion, minced garlic, minced ginger, ground pork, salt, sugar, and rice vinegar. Stir-fry briefly, then add the pan-fried eggplant slices. Gently toss everything together until well combined, then remove from the wok and serve. This dish presents a beautiful contrast of purple and golden yellow, with a glossy, appetizing appearance and a harmonious blend of all five flavors.