Fried Chinese Pork Stuffed Eggplant

• 4 medium eggplants (I used long purple eggplants)
• 1/2 lb regular ground pork
• 1 onion (or 2 green onions)
• 2 tsp sesame oil
• 1 tsp minced garlic
• 1 tsp powdered ginger (or use fresh minced if you have it)
• 1/2 tsp ground black pepper
• 2 tsp soy sauce
• 1/2 cup chopped mushrooms (optional)
• 1 oil for frying (I used saved pork fat for awesome taste)
• 1 egg

1. Wash eggplants, cut off stem ends at an angle, discard stem ends.
2. At an angle, parallel to the first cut you made, about 1/2 inch away make another cut, but don't cut all the way through.
3. The next cut, go all the way through, to make a sandwich.
4. Repeat this step until the eggplants are all cut.
5. Set the eggplant pieces aside.
6. If using regular onion, cut it in half; finely chop one half.
7. Cut the other half into wedges.
8. In a small bowl, mix the finely chopped onion (or green onions), pork and remaining ingredients together, and mix well.
9. Heat oil on medium low in a large frying pan.
10. Using a fork, stuff the eggplant pieces with the pork mixture, like a sandwich.
11. When all pieces are stuffed, place in the frying pan and fry for about 5 minutes on each side to ensure that the pork is fully cooked.
12. Add the onion wedges when you get all the eggplant pieces into the pan.
13. Serve with soy sauce.

eggplants, regular ground pork, onion, sesame oil, garlic, powdered ginger, ground black pepper, soy sauce, mushrooms, oil, egg

Taken from cookpad.com/us/recipes/471951-fried-chinese-pork-stuffed-eggplant-%F0%9F%8D%86 (may not work)