Stuffed Eggplant

Ingredients:

3 pcs. (approx. 1/2 kilo) eggplants, big

Filling:

1/4 kg shrimps, shelled, deveined and chopped
2 tbsp chopped bamboo shoots
2 tbsp chopped singkamas
2 tsp cornstarch
1 tbsp soy sauce
1/2 tsp ajinomoto ginisa all purpose seasoning mix
1 tsp sugar
2 tsp sesame oil

Black Bean Mixture:

1 tsp cooking oil
1 tbsp black beans, rinse and pounded
1 tsp ajinomoto ginisa all purpose seasoning mix
1 tsp sugar
2 tsp grated ginger

Sauce:

3/4 cup stock or water
1 tbsp cornstarch
2 tbsp soy sauce
1 tsp sugar
green onion, chopped for garnishing

Procedure:

1. Cut eggplants into 1 inch diagonal pieces. Cut a slit in the middle in each piece for filling. Set aside.
2. For filling, combine together shrimp, bamboo shoots, singkamas, cornstarch, soy sauce, ajinomoto ginisa all purpose seasoning mix, sugar, sesame oil, and cornstarch. Stuff each piece of eggplant with 1 tsp of filling.
3. Heat 1 tbsp oil in a pan. Slowly pan fry eggplant for 5 minutes on each side. Set aside.
4. Mash together black bean mixture, and fry over medium heat. Add sauce. ingredients and bring to a full boil. Return eggplant to sauce and combine. Garnish with green onion.