2-3 eggplants

Half an onion

200 grams of pork stuffing

Japanese curry block 4 pieces

Appropriate chopped coriander (or other spices such as fragrant leaves).

Appropriate amount of salad oil

Cream 1 small pieces

A little salt

Proper amount of water

Preparation method of eggplant minced meat curry rice

Dice the eggplant, sprinkle with salt and marinate for a while until the eggplant is exposed to black water. Dice onions, too.

Preheat the pan, add salad oil, add onion and stir-fry until fragrant. Then add minced meat, stir-fry gravy slowly, and finally add diced eggplant and stir well.

Stir-fry evenly, then pour in water, you can pour a little more, and skim off the foam after the fire boils.

Dice the curry block and put it in a bowl. Scoop two or three spoonfuls of boiled eggplant and pork soup, stir slowly and pour into the cooked ingredients. Don't be lazy, save this step, so as not to stick to the bottom of the pot.

Add chopped parsley, stir slowly, then simmer slowly until the colors of minced meat and curry blend together and the soup thickens.

Add a small piece of cream before cooking and mix well.