2. Cook the eggplant in boiling water for 1 minute (start timing from the time the water returns to a boil). Drain the eggplant on paper towels. Be sure the eggplant is drained thoroughly.
Alternate cooking methods: Instead of boiling the eggplant, you can stir-fry it before combining with the pork and other ingredients. To stir-fry the eggplant, heat the wok and add 3 tablespoons oil. When the oil is very hot, add the eggplant slices. Stir-fry the eggplant for 2 – 3 minutes, until it begins to brown. Be sure to keep stirring the eggplant so that it doesn’t stick to the pan. Press down on the eggplant to remove excess oil. Remove and drain on paper towels.
