Ingredients:
2 medium-size eggplants
2 eggs, beaten
2 tablespoons cooking oil
1 teaspoon finely minced garlic
1/2 cup finely minced onion
1 pound ground pork or beef
3 ripe tomatoes, chopped
1 cup bread crumbs
3 tablespoons vegetable or corn oil
patis or salt, freshly ground pepper to taste
Preparations:
1. Cut eggplants lengthwise into halves. Broil over heat or charcoal with skin side up until tender.
2. Let cool and scoop out pulp and discard. Reserve skin.
3. Soak skin in beaten eggs.
4. In a skillet, heat oil and saute garlic until brown, onion until transparent.
5. Add pork or beef and cook until brown.
6. Add tomatoes, patis or salt and pepper to taste.
7. Continue stirring mixture until it is not too moist.
8. Remove from heat. Divide stuffing mixture into 4 portions and fill the four eggplants skins with it.
9. Press to make firm and coat each with bread crumbs and beaten eggs.
10. Heat oil and fry eggplants on one side and then the other until golden brown.
