Oily, Melty, Addictive Eggplant

Trim the very edge of the eggplant tops and score in a crosshatch pattern.

Place the eggplant and oil in a plastic bag and toss to coat all sides.

Microwave at 500W for 3 minutes.

Mince the garlic, ginger, and banno-negi.

Combine sake, mirin, sugar, soy sauce, and Worcestershire sauce as the seasoning mix (no doubanjiang yet).

Heat a small amount of oil in a frying pan and sear the eggplant until both sides are colored. Take it out.

In the residual oil, stir-fry the ground meat. Add the garlic and ginger and stir-fry.

Drizzle in sesame oil, scatter banno-negi, and serve.

Return the eggplant and reduce until glossy.

Add the doubanjiang and stir-fry, then pour in the seasoning mix.