1. Slice the eggplant in about 1.5 to 2 cm thick pieces. Use a spoon or knife to scrape out the middle of the egg plant's meat, leaving about 1cm around the side. Chop finely the scooped out eggplant and set aside.
2. Prepare the filling : In a bowl, add onion (drain well), garlic, ground beef, ginger and scooped eggplant's meat and all the ingredeint "A" and knead them well to combine evenly by hand.
3. Fill the middle of eggplant with the filling. Coat each eggplant steak with flour. Cook both sides until lightly browned. Then simmer (for about 10 mins) with a lid over gentle heat.
Meanwhile, prepare the sauce, add in a small pot, add all the ingredient for the sauce and mix well.