Ground Beef and Eggplant

Ingredients

• about 1/2 kilo ground beef
• 3 to 4 Chinese/Japanese eggplants (talong), sliced
• 1 bulb garlic, minced
• 1 onion, sliced
• cooking oil
• salt, to taste

Sauce

• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp liquid seasoning (e.g. Maggi)
• 2 tbsp honey
• 1 tsp pepper
• 1 tbsp sesame oil

Directions

• Slice the eggplant and soak it in water. Mince the garlic and slice the onion.
• Stir together the sauce: oyster sauce, soy sauce, liquid seasoning, honey, pepper and sesame oil.
• Fry the eggplant in oil until golden brown, then set aside.
• Brown the ground beef, then set aside.
• Saute the garlic and onion in a little oil until fragrant and golden; season lightly with salt.
• Return the beef, pour in the sauce and bring to a simmer.
• Add the eggplant and cook over strong heat, tossing gently so the eggplant does not break up. Season with salt to taste.
• Serve hot over rice.

Method transcribed from the video (rough) — quantities of beef and eggplant are approximate; the sauce is exact. Serve over rice. From Chef Nolz and Emily on Instagram.