Braised eggplant with salted fish and minced pork

Cut the Eggplant into 5cm long, finger-thick strips. Soak the Eggplant in a bowl of salted water for 15 minutes, then drain thoroughly and pat dry.

Rinse the Salted fish under cold water, pat dry, and finely dice.

Finely mince the Garlic and Ginger. Separate the white and green parts of the Scallions; finely chop the white parts and slice the green parts for garnish.