Prep the eggplant soak the cut eggplant wedges in salted water for 15 minutes to prevent browning and reduce bitterness.drain thoroughly and pat completely dry with paper towels.

. Sear the seafood & meat heat 1 tablespoon of oil in a large pan or wok over medium-high heat.add the shrimp and cook for 1–2 minutes per side until they turn pink. remove and set aside.add the ground meat to the same pan. break it up and cook until it is no longer pink. remove and set aside with the shrimp.

Stir-fry the aromatics & eggplant add another tablespoon of oil to the pan. sauté the minced garlic and ginger for 30 seconds until fragrant.toss in the eggplant wedges. stir-fry for 3–4 minutes until they begin to soften and absorb the oil. tip: if the pan gets too dry, add 2 tablespoons of water and cover with a lid for 2 minutes to steam-soften the eggplant.

Combine and sauce pour in the well-mixed stir-fry sauce.bring to a simmer so the cornstarch thickens into a glossy glaze.return the cooked shrimp, meat, and the green onion sections to the pan.toss everything together for 1 minute until heated through and coated beautifully. serve hot over a bowl of steamed rice!