1 large eggplant

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
  1. Cut eggplant (gwa) into 3" x 2" slices 1" thick. Leave on skin where present.
  2. Cut out inner portion halfway through.
  3. Dust inside hole with tapioca powder.
  4. 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.
  5. Dip eggplant in tapioca powder & fry 1 minute. Then pour master sauce over eggplant - cover and cook 25 minutes.