- 400g eggplant
- 160g pork (semifat-lean)
- 160g tomato
- 160g Chinese spinach
- 80g sesame seeds
- adequate ginger juice
- Soften the arteries, nourish the intestinees and stomach.
- Wash and half the eggplants verticaIly．Mince the pork, mix it well with a littIe cornflour and stuff it on the eggpIant, then sprinkle sesame seeds on top．
- Fry the eggplan overlow heat, add the ginger Juice. The eggplant is ready when it is fully cooked and the ginger Juice is totally absorbed﹒
- Serve the stuffed eggplant on a plate，garnish with cooked Chinese spinach and tomatoes.
- Use more oil but low heat to fry the eggpIant and let it totally absorbed the gingerJuice to develop the flavour.
- .Don't let the tomatoes and Chinese spinach overcooked.