1/2 lb. Japanese eggplant
1/4 tsp. salt
1/3 lb. ground pork or ground shrimp or combination
1/2 tsp. white pepper
1 clove garlic, minced
1 tbsp. sesame oil
1 green onion, chopped fine
1 egg, beaten

SUB GUM SAUCE:

1 c. water or broth
1/4 tsp. salt
1 tsp. cornstarch
1/4 tsp. white pepper

Cut Japanese eggplant in half lengthwise, scoop out center. Microwave in half cup water, covered for about 2 minutes. Combine the ingredients, mix well, stuff the eggplants. Cook in the microwave for 6 minutes or until cooked.

To make Sub Gum sauce: Mix the ingredients in a glass measuring cup and heat in the microwave for 1 minute. Stir to smooth sauce. Pour over eggplant. Garnish with fresh chopped cilantro.