2 medium Asian eggplants (halved lengthwise, then sliced into 2-inch pieces)
salt and freshly ground black pepper, to taste
250 grams lean ground pork
3 large garlic cloves, chopped
1 Tbsp good quality soy sauce
1 cup oyster mushrooms, shredded
1 small onion, finely sliced
2 stalks scallions (white part chopped, green leaves sliced on the diagonal)
a pinch of red chili flakes
1/2 cup water or pork broth
1 red chili, sliced finely on the diagonal
small bunch of flat-leaf parsley, chopped
cooking oil, as needed
Heat up a non-stick pan, on medium heat. Season eggplants with salt and fresh cracked black pepper, then drizzle with a little sesame oil. Toss to coat evenly. Fry up the eggplant in the heated pan just until the cut sides have browned. Remove from heat and transfer to a plate.
In the same pan, stir-fry the ground pork on medium-high heat until just browned. Add in chopped garlic and stir to mix with the pork. Season with a little salt and pepper, then add soy sauce. Stir in the shredded mushrooms, onions, and white part of the scallions. Add a little cooking oil if the mixture is too dry. Stir-fry to cook the mushrooms, about 1-2 minutes. Add in a pinch of red chili flakes.
Put back the fried eggplants into the pan and toss until well incorporated. Pour in 1/2 cup water or broth and let simmer for a minute. Add in the sliced chilies. Remove from heat and sprinkle with chopped parsley, tossing again to mix well.
Plate up and drizzle with some more sesame oil if desired.