Cut the bacon into 1 cm widths. Cut the aubergine in half lengthwise first and slice into half-moon shapes with 6~7 mm widths. (In this photo my aubergine was so big so I cut into quarter-rounds instead).
Put the oil, garlic, and bacon in a frying pan and start to fry.
Add the aubergine to Step 2 to fry so that the aubergine can absorb the tasty oil. After it has cooked thoroughly, add the soy sauce and mirin. Fry further so as to infuse the ingredients with seasonings.
Add the beaten eggs and easy-melting cheese to Step 3 and cover. Continue to heat for about another minute until the cheese starts to melt.
After the cheese melts transfer 1/3 of Step 4 onto the rice on each of the three individual serving dishes. Soft-boiled egg is nice! Sprinkle with chopped spring onions if you like.
Story Behind this Recipe
I was given very fresh aubergines so I decided to use them for lunch on our day off.