- Chinese eggplant - 1 piece (less than usual)
- Bulb - 1 piece (middle)
- Ginger - 1 st. spoon (fresh, finely chopped)
- Garlic - 2 Teeth (finely chopped)
- Beef minced - 350 Grams (or pork)
- Green onions - 4 Pieces (pod, finely chopped)
- Red paste of chili - 1 st. a spoon
- Rapeseed oil - 2 items. spoons
- Sesame oil - 1 st. a spoon
- Soy sauce - 6 items. spoons
- Sake - 2 st. spoons
- Sugar - 1.5 teaspoons
- Water - 2 items. spoons
Prepare the rice as indicated on the package. Cut the eggplant into 4 pieces along and then cut horizontally into quarters. In a saucepan on medium or high heat, add 2 tablespoons. butter, garlic, ginger, onion and half a green onion. Cook for 3-4 minutes until the onion is clear. Add the stuffing, salt, pepper to taste and add the Korean paste of chili. Add sesame oil and eggplant. Cook for 5-7 minutes. Add the tofu and beat it with stirring. Add sake, sugar, water, 4 tbsp. soy sauce, stir and cook for a couple of minutes. Then add the remaining 2 tablespoons. soy sauce and green onions, stir and turn off the fire. Serve with rice. Bon Appetit.
Servings: 4