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.
