•  1/4Kilo Ground Lean Pork
• 4-5 pieces Talong ( Eggplant ) small sizes
  
• 1 onion, chopped
• 6 cloves garlic, minced
• 2 tablespoons vegetable oil or olive oil
• 2 eggs
• 1 teaspoon salt
• 쩍 cup vegetable oil for frying
• 1 pc. Tomato Chopped to garnish

• Grill Talong (eggplants) for about 10 minutes on each side.
  

• Peel but do not remove stems then flatten Talong (eggplants) and set aside.

• Heat oil in frying pan for 1 minute then sautè onion until soft, then add garlic and sautè until fragrant.
  

• Add Ground pork and cook until it turns golden brown. Remove from heat.

• Beat eggs and dip the flattened eggplants in the beaten eggs. Spoon some of the cooked pork in to each eggplant and season with salt. Dredge with flour so the pork will adhere to the eggplant.

• Heat oil in frying pan, then fry the eggplants one or two at a time until brown. Remove from pan and drain oil with paper towels.

• Garnish with chopped Tomato.

• Serve with Rice.

  Grill Talong (eggplants) for about 10 minutes on each side.

 Dip the eggplant into the beaten eggs and place, opened like a book, on the pan.

Heat two tablespoons oil in a flat-bottomed saucepan over a medium flame. Tilt pan to coat the surface well.Spoon the meat mixture on the eggplant, pressing it down slightly with a spatula. Spoon some beaten egg on the meat topping.

 Using a broad spatula, carefully flip the eggplant over to cook the side with the topping. Fry until golden brown. Serve with white rice and tomato or chilli sauce from the bottle.