Melanzane con carne
Aubergine with meat

Ingredients for 2 hungry people  

• 600g long aubergines
• 150g pork minced meat
• 20g doubanjiang (optional)
• 20g soy sauce
• 10g corn starch
• 20g seed oil
• 10g olive oil
• 50g brandy
• 5g + 5g ginger
• 20g spring onion
• 5g salt
• pepper

Procedure

1. Cut the aubergine in strips, circa 3cm³, trying to leave some rind on every piece and let it rest in salt water for half an hour;
2. Marinate the meat with brandy, pepper, and half of the ginger, pressed or finely cutted;
3. Warm up the seed oil in a wok;
4. Brown the aubergine;
5. Cut the spring onion and separate white and green part;
6. Take the aubergine out, leaving the oil on the bottom;
7. Brown the minced meat;
8. Remove the meat leaving the sauce;
9. Mix soy sauce and corn starch in a glass;
10. Add oil, white part of spring onion, doubanjiang, and the rest of the ginger;
11. Add the aubergines, the meat and the soy sauce and let it get dense for a minute on high flame;
12. Serve warm, with the green part of the spring onion on top.

Tip: if you don't have doubanjiang you can use some chili oil.

Tip: aubergine can be joined or substituted with fresh tofu.