Mapo Pork and eggplant

LI: how to make Mapo pork and eggplant 

Today for  food tech Year 7's learnt how to make Mapo pork and eggplant by listening to the simple instructions we were given from our cooking teacher Mrs Heka and Mrs Tuipolotu  .  My working partner i was working with to make Mapo pork and eggplant was Diana we were getting frustrated because there only two of us and one person had to do two jobs and one person had to do the dishes and clean ,the following ingredients that were inquired in our lesson today were  :

1 tablespoon oil

250 grams pork mince

1 large eggplant, diced

1 tablespoon oil

1 large clove garlic, crushed

1 tablespoon chopped ginger

1 tablespoon soy sauce

1 tablespoon white vinegar

1-2 teaspoons chilli paste/sauce

1 teaspoon sugar

1 ½ cups water

1 tablespoon cornflour

Method

1. Preheat oven to 200°C.

2. Heat oil in a large saucepan, add pork

and brown over a medium heat.

3. Toss eggplant with the second measure

of oil until coated, then place on a large

roasting tray.

4. Roast eggplant until golden brown and

soft then remove from oven and set aside.

5. To browned pork, add garlic, ginger, soy

sauce, vinegar, chilli paste, sugar and water

and bring to a simmer.

6. Add eggplant and continue to cook gently

for a further 30 minutes.

7. Place cornflour in a small bowl, add a little

water and mix, then pour slowly into pork

mixture stirring constantly until thickened.

Remove from heat.

8. Place even amounts into bowls, then serve.