Asian Stuffed Eggplant With Hawaiian-Style Pork (Or Turkey) Hash

• 1 lb ground pork or 1 lb ground turkey
• 2 large eggs
• 5 stalks green onions, greens only, minced
• 1 (8 ounce) can water chestnuts, minced
• 4 garlic cloves
• 1/2 tablespoon ginger powder
• 1 tablespoon pepper
• 1 tablespoon sesame oil
• 3 tablespoons oyster sauce
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 4 Japanese eggplants, cut into fourths (depending on the size)
• 12 pieces round wonton wrappers (optional)

1. Combine pork or turkey, eggs, green onions water chestnuts garlic, ginger powder, pepper, sesame oil, oyster sauce, sugar and soy sauce in a large bowl. Mix well (I like to use my hands).
2. Cut a wedge out of the eggplant. Stuff the pork mixture into the newly created pocket. (I always overstuff).
3. If desired, put the wedge back on top of the eggplant.
4. ***NOTE***There will be alot of stuffing left over. This can be made into "pork hash" burgers or made into pork hash. To make pork hash, place about 1 tablespoon of the mixture on to the middle of a wrapper. Wrap up the sides, leaving the top open and unsealed.
5. Put stuffed eggplant and pork hash into a steamer, and steam for about 30 minutes.
6. Serve with soy sauce mixed with dry powdered mustard, or sweet and thick teriyaki sauce or chinese black bean sauce.

ground pork, eggs, stalks green onions, water chestnuts, garlic, ginger powder, pepper, sesame oil, oyster sauce, sugar, soy sauce, japanese eggplants, wonton wrappers

Taken from www.food.com/recipe/asian-stuffed-eggplant-with-hawaiian-style-pork-or-turkey-hash-360851 (may not work)