Teppanyaki Eggplant

Last night, I cooked teppanyaki eggplant, for the 1st time. It turned out to be very yummy.

Prep:
1. Large Japanese eggplant, sliced it into eight pieces.
2. 3pcs of shallots, 4 cloves of garlics and small chunks of ginger. Finely chopped.
3. minced meat, marinated with corn starch, pinch of salt & some pepper powder.

Instruction:
1. Add 2 spoons of oil and heat up the wok. (I used HappyCall)
2. Lay them flat on the heated pan with the skin facing down. (to avoid the eggplant absorb too much of oil)
3. After 10-15mins, sprinkle some sea salt on each slice. Then turned the eggplant & try to grill both side; until the flesh looks brownish.
4. Take out the eggplant & stir in minced meat, together with the garlic, shallots & ginger.
5. Lastly, pour in 3 spoonful of teriyaki sauce/Korean BBQ sauce, and mixed well. Within half a minute, turn off the stove.

Spread them on the eggplant and voila, your Teppanyaki Eggplant is ready to serve!