1 large eggplant
2 c. master sauce
MEAT PASTE:
1 lb. ground pork
1 scallion chopped very fine
1 tbl. ginger-garlic mix
2 tbl. light soy
2 tbl. sesame oil
1 c. finely chopped cabbage
3 tbl. tapioca powder
- Cut eggplant (gwa) into 3" x 2" slices 1" thick. Leave on skin where present.
- Cut out inner portion halfway through.
- Dust inside hole with tapioca powder.
- Mix meat paste very fine and fill eggplant cavity with meat paste, pack tight. You can overlap the meat onto the eggplant in case of shrinkage.
- Dip eggplant in tapioca powder & fry 1 minute. Then pour master sauce over eggplant - cover and cook 25 minutes.