Yu Xiang Eggplant in Garlic Sauce about 380g 1 each

Eggplant fried until silky, then tossed with minced pork, pickled chili and garlic in the classic yu xiang sauce — sweet, sour, savoury and gently hot all at once. The eggplant drinks up the sauce and melts on the tongue. About 500g, enough for two or three over rice.