- Step 1
Combine soy sauce, fish sauce, sugar and pepper in a small bowl. Set aside. Slice each eggplant in half lengthways. Using a sharp knife, make 1cm-deep cuts in eggplant flesh. Place eggplant, cut side up, in a bamboo steamer over a wok of simmering water. Steam, covered, for 20 to 30 minutes or until tender. Roughly chop.
- Step 2
Drain wok and wipe dry. Heat wok over high heat until hot. Add oil and swirl to coat. Add eggplant and stir-fry for 10 to 15 minutes or until golden. Using a slotted spoon, transfer to a plate.
- Step 3
Add garlic and chilli to wok. Stir-fry for 1 minute. Add mince and stir-fry for 5 minutes or until browned. Return eggplant to wok. Add soy sauce mixture and coriander. Stir-fry for 2 minutes or until thickened slightly. Serve with rice.