Rellenong Talong

Method

1. Grill or broil the eggplants until the skins char and the flesh is tender. Peel carefully, keeping the stems and whole shape.
2. Heat oil and sauté onion, garlic, and tomato until the tomato loses excess liquid.
3. Add pork, carrot, peas if using, soy sauce, and pepper. Cook until the meat is fully done and the filling is fairly dry, then cool.
4. Open each eggplant lengthwise without cutting through the bottom and flatten the flesh gently into a broad pocket.
5. Fill with the pork mixture, press lightly to hold it in place, dust with a little flour, and spoon beaten egg over both sides.
6. Pan-fry over medium heat, filled side down first, until golden and set. Turn once with two spatulas.
7. Drain briefly and serve hot with ketchup or vinegar.