| 1. | Remove the stem of eggplant and rinse. Cut halfway through the eggplant. . |
2. | Mix the minced pork with mushroom with marinade as stuffing. . | | 3. | Sprinkle some corn starch on eggplant. Then, fill the stuffing in the eggplant and deep-fry until 80% done. |
4. | Sautee the garlic and shallot, then, pour in stock and seasonings. Add in eggplant cooked for 2-3 minutes. Take out eggplant. Thickens sauce with corn starch water, pour on top of eggplant to serve. |
