Dongbei Style Fried Eggplant

Wash and dry the Long Chinese Eggplant. Cut into 1cm thick slices, making sure not to cut all the way through, creating a pocket within each slice.

In a mixing bowl, combine the Ground Pork, finely chopped Scallion, finely minced Ginger, Shaoxing Wine, Light Soy Sauce, White Pepper, Sesame Oil, and 3 grams of Salt. Mix thoroughly in one direction until the mixture is cohesive and slightly sticky.

Carefully open each eggplant slice pocket and generously fill with the Ground Pork mixture. Press gently to secure the filling inside the eggplant.