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1. Saute the bawput until fragrant, add the onion and stir-fry briefly
2. Add the meat, once cooked add the seasoning.
Pour in a little water, add spring onions and sesame oil
3. Add eggplant, stir well. Serve.
Tips:
To maintain the beautiful purple color of the eggplant, soak it in vinegar water + salt for 15 minutes before frying
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