Eggplant & Pork Wok

recipe

• Step 1
  Wash & large dice the eggplant. Add them to a strainer with salt to remove any excess liquid.
• Step 2
  Meanwhile, peel & grate the garlic & ginger. Set aside.
• Step 3
  If you have some, rinse & finely mince the chives.
• Step 4
  Prepare the sauce. In a small bowl, combine : the sugar & soy sauce.
• Step 5
  Remove all excess liquid from the eggplant by squeezing them with a paper towel.
• Step 6
  Heat a drizzle of olive oil in a pan, over medium heat. Add the eggplant & sauté for 5-6 min, stirring. Remove from the heat & set aside on a paper towel lined plate.
• Step 7
  In the same pan, heat another small drizzle of olive oil, over low heat. Add the grated garlic & ginger. Sauté for 30 sec, stirring.
• Step 8
  Add the sausages & sauté for 1 min, over medium heat, stirring to break down the meat.
• Step 9
  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 10
  Add the eggplant back to the pan & pour approx 30 ml of water per serving overtop. Reduce the heat & leave to simmer for 20 min, stirring occasionally.
• Step 11
  In the meantime, in a pot of salted boiling water, cook the rice according to package instructions.
• Step 12
  Once the water from the pan has evaporated & the eggplant are tender at heart, remove the pan from the heat. Top with the minced chives.
• Step 13
  Once cooked through, drain the rice.
• Step 14
  Serve the fluffy rice in a plate with the eggplant & pork wok. Re-season to taste & enjoy !