Baked with lots of cheese and tiny tomatoes, this pork-stuffed eggplant dish is the definition of savory goodness.
1 jumbo-sized eggplant
2 pinches salt
100 grams shredded cheese
300 grams ground pork
2 cloves garlic
3 tablespoons soy sauce
2 tablespoons sugar
1/2 teaspoon red chili pepper
Cut eggplant in half lengthwise. Scoop out the flesh with a spoon.
Season with salt and dust with flour.
Chop up the flesh into small pieces.
In a bowl, combine the chopped eggplant with all the ingredients for the meat mixture and mix well.
Put the mixture on top of the eggplant halves. Top with shredded cheese and micro tomatoes.
Bake for 20 minutes at 220 degrees C.