For 2p, chop 2 medium sized eggplants in large cubes (approx 3/3cm). Mix the cubes with 1 teaspoon of salt and put in a aluminium colander or steam basket. Heat a large pan with 3-5 cm of water. Once the water starts boiling, put the colander in the pan. Close the pan to steam the eggplant. After 12-15 mins (check the eggplant) remove the colander from the pan and allow to drain.
Chop and fry 4 large spring onions, 4 garlic cloves, 5 cm of fresh ginger, 1 peperoncini in a drizzle of peanut oil. Add 200 grams of minced chicken and bake.
Add 2 table spoons of mirin, 2 table spoons of dark soy sauce, 1 table spoon of ketjap manis, 1 teaspoon of sesame oil and 1 table spoon of rice vinegar. Allow to simmer. Add the eggplant.
Roast 40 grams of peanuts and 1 teaspoons of sesame seeds in a dry pan.
Finish the dish with the roasted peanuts/sesame seeds and some fresh basil (coriander would be better). Serve with some rice or noodles.