Ground Pork with Ginger and Eggplant 30 Mins Emilie Jessula Instructions 1. Place the eggplant in a bowl with 1½ tsp salt. Mix well, then 3. Add the remaining oil to the pan, add the mince and fry, transfer to a steamer (or a colander). Fill a large saucepan breaking up lumps, for 3 minutes. Add the mirin, soy sauce, with water to a depth of 3cm. Bring to the boil, then place keçap manis, sesame oil, vinegar and ½ tsp salt. Cook for 2 the steamer (or colander) on the pan and cover with the lid minutes, then return the spring onion mixture to the pan. or seal well with tinfoil to prevent the steam escaping. 4. Cook for 1 minute, then remove from the heat 3 there should be Reduce the temperature to medium-high and steam for 12 plenty of liquid 3 and stir in 10g of the coriander and the minutes. Set aside. peanuts. 2. Meanwhile, pour half the oil into a large sauté pan on high heat. Add spring onion, ginger, garlic, and chile and fry for 5 minutes, stirring often, until the garlic Note: This recipe is versatile. I've used zucchini instead starts to color. Transfer to a bowl. of eggplant and ground turkey instead of pork. I use regular soy sauce instead of the 2 diûerent kinds listed. Source: Ottolenghi Simple