Fried Sandwiched Eggplant

• 4 Eggplant
• 150 grams Chicken thigh or ground chicken thigh
• 1 tsp Grated ginger
• 1/3 Japanese leek (finely chopped)
• 1/2 tsp Salt
• 1 tsp Katakuriko
• 1 Green onions (finely sliced)
• 1 Oil
• 1 Ponzu

1. Cut the eggplant in half lengthwise and make a slit from the middle of the thick bottom to just below the stem.
2. Remove the skin from the chicken and mince with a food processor.
3. In a bowl, add the ingredients marked with and knead.
4. Add the katakuriko and knead well.
5. Using a tea strainer, sprinkle katakuriko inside the eggplant and put the filling of Step 2 in between.
6. Deep fry slowly over medium heat until cooked through.
7. Transfer to a serving dish and sprinkle green onions.
8. Serve with ponzu.
9. Pork Fillet Cutlets.
10. Refreshing Simmered Pork, Daikon Radish, and Carrot.
11. Green Pepper and Shirasu Sweet & Salty Stir Fry.
12. Refreshing Salmon With a Thick Gingery Sauce.

eggplant, chicken thigh, ginger, japanese, salt, katakuriko, green onions, oil, ponzu

Taken from cookpad.com/us/recipes/155016-fried-sandwiched-eggplant (may not work)