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Print this Recipe    Fragrant Eggplant:

1/4 lb. ground pork
1 Tbs. minced fresh ginger
minced garlic (to taste)
several green onions, finely chopped
1 Tbs sugar
soy sauce
rice vinegar
1 large eggplant
3 cloves garlic, peeled
MSG (optional, I don't use)

To ground pork, add 1/2 ginger, garlic ( I use 3 cloves or so),
1/2 green onions, sugar, about 2 Tbs soy sauce, and 1 Tbs.
rice vinegar. Also add MSG if you use it.
Slice or shred eggplant. I like very fine pieces, like very thin
cut french fries. Some people prefer ticker pieces.
In hot peanut or veg oil, cook pork mixture until pork is browned.
Add remaining ginger and green onions; stir one or twice. Add eggplant
(it looks like a ton but it cooks down significantly; this is one dish
where it is easy to overestimate the amount you are making). Add about
another Tbs of soy sauce and same of vinegar (this is really about
tase) and additional sugar and MSG if desired. Add whole cloves of
garlic; cook for several minutes. For me it is done when the eggplant
tastes cooked through. The actual time will depend on the thickness
of the eggplant slices.
Enjoy!

Lynn Nonnemaker
lnonn@soc.duke.edu

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