The succulent beef filling complements the creamy texture of the braised aubergine beautifully, and the whole dish is infused by the flavours of rice wine and ginger, with a fiery kick supplied by chillies.
Clean the aubergines, and cut into slices about 2.5cm/1in thick. Make two cross slits down the length of each slice, making sure not to cut all the way through. Sprinkle with a little salt and set aside.
Beat the egg and season with apinch of salt. Coat a frying pan