1 lb. ground pork
salt to taste
2-3 Chinese or Japanese eggplants cut to desired size for eating.
green onions or leeks, chopped
chili, chopped fresh or chili hot sauce
Season ground pork with salt and pepper. Brown in large pan. When pork fat is released add chopped garlic and continue browning until pork is no longer pink.
Fill a separate pot with water, just big enough to blanch the eggplant. Add a generous pinch of salt to water and bring to a boil. Submerge eggplant in boiling water for a minute or two to blanch.
Using a slotted spoon, transfer blanched eggplant directly into pan with browned pork. Mix and saute to allow blanched eggplant to absorb pork fat. Add to taste: green onions, chili sauce, soy sauce, sesame oil.
Serve with rice.