Teriyaki aubergine

1 large eggplant, diced

120 grams ground beef

2 cloves garlic, finely chopped

2 tablespoons Sambal Oelek

80 ml Teriyaki sauce

5 sprigs chives, finely chopped

6 tablespoons oil

Snif salt

Sprinkle the diced eggplant with salt and drain in a colander for 15 minutes. Wipe them well with kitchen paper.

Pour some oil into a wok or frying pan, put on medium heat and fry the diced eggplant on all sides until golden brown. Add 80 ml of water leaves to simmer for about 10 minutes. Set aside.

Heat 1 tablespoon oil and fry the garlic until golden brown. Add the minced meat and fry the rul. Add Original Teriyaki and Sambal Oelek and put the eggplant pieces back in the pan. Bake for about 5 minutes and stir every now and then.

Taste whether the vegetables are cooked and if it is well tasted. Add some Teriyaki or water if necessary.

Remove the pan from the heat and sprinkle the dish with chives. Serve with rice or rice noodles.