Stuffed Thai Eggplants - cooking recipe

Ingredients

12 Thai eggplants
salt to taste
1 tablespoon olive oil, or to taste
1 pound ground pork
1/2 bunch green onions, white parts only, chopped
1/2 teaspoon ground cumin

Preparation

Preheat the oven to 350 degrees F (175 degrees C).
Cut tops off eggplants and scoop out flesh. Cut flesh into chunks and set aside. Rub salt over the insides of the eggplants. Arrange on a baking sheet.
Bake in the preheated oven until softened, about 15 minutes. Let cool.
Heat olive oil in a pan over medium heat. Saute pork, green onions, and cumin until pork is no longer pink, 5 to 8 minutes. Add chopped-up eggplant flesh and cook until heated through, 3 to 5 minutes.
Spoon pork mixture into the hollow baked eggplants.