Eggplant & Pork Wok

recipe

• Step 1
  Wash the eggplant and cut them into cubes. Add them to a strainer with salt and set aside.
• Step 2
  In the meantime, grate the garlic and ginger and set aside.
• Step 3
  Optional: dice the chives.
• Step 4
  Mix the sugar and soy sauce.
• Step 5
  Squeeze the eggplant using a dish towel or paper towel.
• Step 6
  Add a drizzle of olive oil to a large pan or wok on medium heat. Add the eggplant and brown for 5 minutes. Remove and place on paper towels to absorb any excess grease.
• Step 7
  Add a little more oil to the same pan and add the garlic and ginger. Once it starts to slightly brown, add the sausage. Mix to break up into small pieces.
• Step 8
  Add the sauce and a generous amount of pepper. Add the eggplant back to the pan and 2 tablespoons of water per person. Lower the heat and cook for 10 minutes.
• Step 9
  In the meantime, cook the rice in a pot of boiling water according to the instructions on the package (about 10 minutes).
• Step 10
  After 10 minutes, the water should be evaporated and the eggplant should be tender. Test the tenderness using a knife.
• Step 11
  Remove from the heat and add the chives. Drain the rice and serve the eggplant and sausage over the rice. Enjoy!