Prepare Eggplant:
5 Chinese eggplants, stemmed and cut on the diagonal into 1/4-inch slices. Place
eggplant in a 10x15-inch baking pan.
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon sesame oil
1/4 teaspoon pepper

Place eggplant in one layer in a 10x15-inch baking pan. Stir together the next 4 ingredients and brush over the eggplant. Broil eggplant 4-inches from the heat, turning, till firm tender, about 8 to 10 minutes. Set aside.

Prepare Pork:
1 tablespoon peanut oil
8 cloves garlic
1 onion chopped

pinch of ground ginger
1/2 pound lean ground pork
3 tablespoons soy sauce

Sauce:
1/2 cup beef broth
1 tablespoon cornstarch
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 1/2 tablespoons sesame oil
1 teaspoon sugar

In a wok or skillet, heat oil until sizzling hot. Add the garlic and onion and stir fry for 2 minutes. Mix the meat with the ginger and soy, add it to the wok and stir fry over high heat, until meat is finely crumbled and loses its pinkness. Add the sauce ingredients and stir fry, over high heat, until sauce thickens. Add the eggplant and toss to heat through. Serve with steamed rice or fried rice. Serves 6.

Notes for Advance Preparation:
-Eggplant can be cooked 1 day earlier and stored in the refrigerator.
-Pork can be cooked 1 day earlier and stored in the refrigerator.
-Sauce can be assembled earlier in the day (omitting the cornstarch) and stored in the refrigerator. Stir in the cornstarch before using.

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