How to make it
Clean and cut both ends of the eggplant, Hold it between a pair of chopsticks, then slice to about 1cm thick. Do not cut through the bottom.
In medium high heat,semi-deep fry the eggplant for 2 minutes until cooked through. Drain well.
Stir fry the vegetarian meat with minced ginger. Mix the sauce well and add to boil. Drizzle the mixture onto the eggplant and sprinkle with green onion and chili.
Eggplant when steamed will turn into light purple colour. It is another delicious healthy option.