Ingredients:

6 medium eggplants

2 tablespoons corn oil

1/2 medium onion (minced)

6 cloves garlic minced

500 g (1 lb) minced pork

2 eggs

1 teaspoon salt

60 kg (1/2 cup) flour for dredging

125 ml (1/2 cup) cooking oil for frying

Chopped tomatoes, to garnish (optional)

Chopped spring onion, to garnish (optional)

Procedures:

1.Grill eggplants until soft, about 10 minutes  each side. Peel but do not remove stems. Flatten eggplants with the back of a fork into a fan-like shape. Set aside.

2. In a frying pan, heat corn oil for 1 minute. Saute onion until soft, then add garlic and saute until fragrant. Add the minced pork and cook until it turns brown and loses its raw color. Remove from heat.

3. Beat Eggs in a shallow bowl. Dip the flattened eggplants in a the beaten eggs. Spoon some of the cooked pork into each eggplant and season with salt. Dredge with flour so the pork will adhere to the eggplant.

4. Heat oil in pan, then fry the eggplants one or two at a time until brown. Turn eggplants over to brown the other side. Remove from pan and drain.

5. If desired, garnish with tomato and spring onion and serve.

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