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Stuffed Eggplant

Ingredients
  • 1 eggplant, large, 1.5 lb
  • salt
  • 8 water chestnuts, minced
  • 3/4 pound ground pork
  • 4 scallions, minced, white and green parts
  • 1 T ginger, minced
  • 1 T sherry
  • 2 t soy
  • 1/2 t salt
  • 1 t sugar
Instructions

Halve eggplant; rub salt into cut faces and let sit 20 minutes or so. Squeeze eggplant to remove bitter brown juice. Scoop out most of the seedy interior and use for another purpose. Combine all remaining ingredients. Stuff into eggplant halves. Steam 30 minutes.

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