|Aubergine||1 Large (Fair-Sized Long Type, Eggplant)|
|Peanut oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Soy sauce||1⁄4 Teaspoon|
|Hot chicken stock||1⁄4 Pint (U.S. 5/8 Cup)|
|Water||2 1⁄2 Teaspoon (1 Dessertspoon)|
Wash the aubergine and steam it, tightly covered, for 20 minutes.
Fairly finely chop the pork.
Heat the oil.
Fry the garlic till golden and discard it.
Add and fry the pork for 2-3 minutes, during which time add the seasonings and soy sauce.
Add the stock, bring to the boil, then add the cornflour, blended with the water.
Boil for 1 1/2 minutes.
Place the aubergine, cut on the bias, in a heated serving dish and spoon the pork and sauce over it.
Garnish with the onion 'flower'.