Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork

• 2 Eggplant
• 1/4 Onion
• 1 Japanese leek
• 2 leaves Green shiso leaves
• 100 grams Ground pork
• 1/2 Egg
• 1/2 tbsp Katakuriko
• 1 Salt and Pepper
• 3 tbsp Storebought yakiniku sauce

1. Mince the onion and leek.
2. Add in the ingredients and knead together (the picture shows the recipe doubled).
3. Slice the eggplant into 5mm thick rounds.
4. Coat lightly with katakuriko (not listed).
5. Sandwich the pork stuffing from step 2 between two eggplant slices (the filling layer should be about 5mm thick).
6. Fry the sandwiched rounds in an oiled pan.
7. When one side has browned, gently flip to cook the other side.
8. Cook the other side by covering the pan with a lid and steaming for about 5 minutes over low heat.
9. Drizzle with yakiniku sauce to finish.
10. If you like, sprinkle with shichimi spice or garnish with Japanese mustard.
11. If you have leftover filling, just fry it up and season with the yakiniku sauce.

eggplant, onion, ground pork, egg, katakuriko, salt, yakiniku sauce

Taken from cookpad.com/us/recipes/155254-sweet-and-salty-panfried-eggplant-slices-stuffed-with-ground-pork (may not work)