Stuffed Eggplant - cooking recipe

Ingredients

1 large eggplant
8 water chestnuts
3/4 lb. pork or beef
1 small onion
1 Tbsp. minced fresh ginger or 1 tsp. ground
1 Tbsp. dry sherry
2 tsp. soy sauce
1/2 tsp. salt
1 tsp. sugar

Preparation

Wash and peel the eggplant; cut in half lengthwise and remove the seeds.
Mince the water chestnuts and combine with the pork or beef, onion, ginger, sherry, soy sauce, salt and sugar.
Mix well. Stuff each half of the eggplant with the mixture.
Steam for 30 minutes.
Serves 2.