Eggplant (Aubergine) Stuffed With Ground Pork

• 1 lb Japanese eggplant
• 1/2 teaspoon salt
• 1/2 lb ground pork
• 1/2 teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 1/2 tablespoons sesame oil
• 2 green onions, chopped fine
• 1 egg
• Sauce
• 1 tablespoon olive oil or 1 tablespoon peanut oil
• 3 teaspoons minced garlic
• 2 teaspoons chinese fermented black beans (salted)
• 1 tablespoon sherry wine
• 3/4 cup chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon chicken broth, mix with
• cornstarch
• 1 tablespoon sesame oil

1. Cut Japanese eggplant in half lengthwise, scoop out center.
2. Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
3. Combine the stuffing ingredients, mix well.
4. Stuff the eggplants & place in microwave safe dish.
5. Cook in the microwave for 6 to 8 minutes or until cooked.
6. For the sauce: Heat oil add garlic & black beans saute for a minute.
7. Add sherry wine, chicken broth; Bring to a boil.
8. Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
9. Add sesame oil, serve over stuffed eggplant.

salt, ground pork, ground black pepper, garlic, sesame oil, green onions, egg, sauce, olive oil, garlic, chinese fermented black beans, sherry wine, chicken broth, cornstarch, chicken broth, cornstarch, sesame oil

Taken from www.food.com/recipe/eggplant-aubergine-stuffed-with-ground-pork-191969 (may not work)