Cut the eggplants into wedges and cook in boiling water until soft but not soggy.
Strain the cooked eggplants and dump into a bowl of iced water. Alternatively, allow to bath in cold tap water for a minute or so until the eggplants are cool. Touch them and make sure they're cool. Drain well.
Heat the cooking oil in a pan. Stir in the chili garlic sauce and ginger. Add the beef and cook just until no longer pink.
Add the chopped onion. Cook, stirring, for about 30 seconds.
Add the cooked eggplants, soy sauce and sugar. Stir. Cook for another 30 seconds or just until the eggplants are heated through.
Transfer to a serving platter and garnish with onion leaves and parsley. Serve at once.
Beef and eggplants with ginger and chili garlic sauce printed from https://casaveneracion.com/beef-eggplants-ginger-chili-garlic-sauce/ for personal use only. Not for republication nor distribution.