Ingredients:
* ½ pound of ground meat (we use pork)
* 3 large-ish eggplants
* 1 small onion (I used yellow here, but we prefer purple)
* 2 Eggs
* Green Onion
* Cilantro
* 3 cloves of garlic
* Thai Chili pepper (or similar)
* Salt
* Oil

Instructions & Notes:
1. This dish is served with rice. So it’s best to start your rice first, because it will take 15-20 minutes. (In other words… DO NOT use Minute Rice! Learn how to cook rice here.)
2. Cut the eggplant into large pieces. Boil with the eggs for 10-15 minutes. Stir occasionally. When finished, drain and rinse with cold water. Set aside.
*Note: For some reason we like green eggplant best. Purple seems to be more watery and have less flavor, but I don’t even know if green eggplant is available in the U.S.
3. Chop the onion, green onion and cilantro. Set aside.
4. Prepare garlic & chili peppers. We use a mortar and pestle, but a garlic press or any number of kitchen gadgets would work fine, I’m sure!
*Note: Add chili peppers to suit your family’s taste. We use about 3 to achieve “medium” spicyness… but it’s all subjective, so start slow.
5. Get your wok (a.k.a. “pan”) nice and hot. Add oil, garlic, peppers, meat and onion. Stir-fry until meat is browned.
6. Usually, by this time, my boiled eggplant has cooled off enough to handle. So, remove the meat from the heat for a moment and chop the boiled eggplant.
7. Now, add your chopped eggplant to the meat mixture in the wok and stir-fry. It should get a little mushier and a little browner when it’s done. Add salt to taste (approximately ½ to 1 teaspoon should be about right.)
8. Reserve a small handful of the chopped green onions & cilantro. Add the rest of the onions & cilantro to the wok and stir-fry for another minute or so.
9.Transfer to your serving plate, and garnish with sliced boiled eggs and remaining green onions and cilantro. Serve with rice.