Eggplant (Aubergine) Stuffed With Ground Pork - cooking recipe

Ingredients

1 lb Japanese eggplant
1/2 teaspoon salt
1/2 lb ground pork
1/2 teaspoon ground black pepper
2 garlic cloves, minced
1 1/2 tablespoons sesame oil
2 green onions, chopped fine
1 egg
Sauce
1 tablespoon olive oil or 1 tablespoon peanut oil
3 teaspoons minced garlic
2 teaspoons chinese fermented black beans (salted)
1 tablespoon sherry wine
3/4 cup chicken broth
1 teaspoon cornstarch
1 tablespoon chicken broth, mix with
cornstarch
1 tablespoon sesame oil

Preparation

Cut Japanese eggplant in half lengthwise, scoop out center.
Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
Combine the stuffing ingredients, mix well.
Stuff the eggplants & place in microwave safe dish.
Cook in the microwave for 6 to 8 minutes or until cooked.
For the sauce: Heat oil add garlic & black beans saute for a minute.
Add sherry wine, chicken broth; Bring to a boil.
Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
Add sesame oil, serve over stuffed eggplant.