Dice the eggplant into 1cm cubes, mince the onion and ginger.

Mix ground meat, onion, and meat mixture ingredients in a bowl until sticky. Add diced eggplant and mix well. Shape into two oval patties.

Heat vegetable oil in a pan over medium heat. Cook patties until browned, flip, cover, and steam on low heat for 7-8 minutes until cooked through.

In a saucepan, combine ginger and sauce ingredients. Bring to a boil, then add cornstarch slurry and stir until thickened.