Makheua Yao Pad Tao Jiao (Thai Stir-Fried Eggplant With Minced Pork)... Nom Nom Nom 
Followed this to the letter tonight, a new recipe, absolutely delicious
Serves 2-4:
Stir Fry Sauce:
- 2 tablespoons (40 g) Thai yellow fermented soybean paste aka 'tao jiao'
- 1 tablespoon (15 ml) oyster sauce, preferably Thai
- 2 teaspoons (10 ml) Thai or Chinese light soy sauce
- 1 teaspoon (3 g) sugar
- 2 tablespoons (30 ml) water
For the Eggplant:
- Eggplant (about 12 ounces; 340 g total), stemmed and cut crosswise on a bias into 1 1/2-inch pieces
- 1 tablespoon (15 g) cornstarch
- 1 teaspoon (5 ml) distilled white vinegar
- 2 teaspoons (10 ml) water
- Salt
For the Stir-Fry:
- 5 ounces (150 g) ground pork
- 5 small garlic cloves (25 g), smashed and roughly chopped
- 2 to 3 fresh Thai chilis
- 1 packed cup (about 1 ounce; 30 g) fresh sweet basil leaves
https://www.seriouseats.com/makheua-yao-pad-tao-jiao-stir-fried-eggplant-with-minced-pork-5235525