Gourmet Illustration Postcard – Eggplant Beef Casserole

Eggplant Beef Casserole 1. Trim and halve the eggplant, then cut into sections. Finely chop the scallions, ginger, and garlic. 2. Lightly salt the cut eggplant pieces and mix well. Let them sit for a while until they release water. Rinse them with clean water. 3. Marinate the beef with cooking wine and light soy sauce for 15 minutes. 4. Heat 2 tablespoons of oil in a pan. Fry the eggplant for 6-9 minutes until it softens and dries out. Remove the eggplant and drain the oil. 5. Stir-fry the marinated beef until it changes color. Remove and set aside. 6. Reheat 1 tablespoon of oil in the pan. Sauté the white part of the scallions, garlic, and ginger until fragrant. 7. Return the eggplant and beef to the pan. Add soy sauce, sugar, and sesame oil. Stir-fry everything together until well combined. Illustration by: Vivi Bien Postcard Paper: Imported Watercolor Paper 300 gsm Postcard Size: 148 x 105 mm Printing & Publishing: Niesen Design