Eggplant and eggs make for an easy, fuss-free dish.
4 pieces chinese eggplant
2 pieces raw eggs
2 teaspoons salt
4 tablespoons cooking oil
1/2 kilo ground pork
1 clove garlic, minced
Grill the eggplant until the color of its skin turns almost black. Let the eggplant cool for a while then peel off the skin. Set aside.
Saute the ground pork and garlic. Simmer until ground pork is cooked, season with salt, then set aside.
Place the eggplant on a flat surface and flatten using a fork.
Add 4 tablespoons of cooked ground pork in the middle of the eggplant.
Slide the eggplant and pork in a non-stick skillet. Add ¼ of the egg mixture.
Fry the eggplant. Makes sure that both sides are cooked. Cook for 5 minutes on each side.
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