Proceed as follows, chop the meat, add finely chopped green onions, add soy sauce, rice vinegar, wine, sesame oil, salt and pepper and mix well.
Separately prepare the dough by combining all the ingredients until a pancake-like dough comes out, through which we will later give our eggplants.
Cut the eggplant into thin slices and put the meat mixture on a slice on top like a sandwich, add the other round of eggplant, we will pass it through the dough and fry it in the hot wok in which we put oil before, put 2- 3 pieces at a time, after frying on one side it is fried and on the other side, when they are fried they are removed on the absorbent napkins, in order to leave all the fat, they will have to be well tamponed.
We prepare a carrot puree, we boil the carrots and a few peas, after they are cooked we remove the baby carrots and peas.
In a cube of butter, sauté the peas and baby carrots and a sprig of green onion, leave to stand.
The other carrots are passed in a blender, salt and curry are added and then we take a pan and add 1-2 cubes of butter, put a teaspoon of sugar and add the mashed carrots, leave for a few minutes and our puree is ready. Arrange and serve as in the picture. I prepared this recipe after reading a wonderful book by Radu Baiesu, "Chinese cuisine in the sense of the novel", a very interesting book.