Ingredients: 1 medium long eggplant – roast it until soft, remove skin 2 large eggs – lightly beaten and season to taste 50g minced pork (or beef or lamb) 2 Tsp chopped garlic 1 medium onion – diced 2 Tsp salt and ground pepper 1 Tsp fish sauce Cooking oil 1 Tsp cornstarch with 2-3 Tsp water
Saute garlic and onion until aromatic, add in minced pork and tomatoes.
Add in salt & pepper and fish sauce to taste. Thicken with cornstarch. Keep aside for later use.
Skin eggplant and gently mash the flesh with a fork. Mix with pork.
Flatten eggplant skin and stuff with the prepared eggplant flesh and mince pork.
Heat up about ¼ cup oil in a wok or pan until hot, gently put in the stuffed eggplant. Pour in the beaten eggs.
Carefully flip the eggplant when edges turn a golden brown. Cook over low heat until both sides are done.
Drain excess oil with paper towel. Serve hot with rice.