3 pcs. eggplant, broiled and skin peeled off
2 tbsp. vegetable oil
1 clove garlic, smashed
1 tbsp. chopped onion
1 fresh tomato, cut into wedges
1 c. ground pork
1-2 tsp. salt
Dash ground black pepper
2 tbsp. flour
2 fresh eggs, well beaten
1 pinch of powdered paminton or paprika

Broil eggplant, peel off skin and make a slit and cut open. Set aside. Saute garlic in oil until golden brown; add onion then tomato. Stir in the pork; season with salt and pepper and paminton or paprika. Put mixture inside the eggplant and roll in flour then dip in the egg mixture. Heat oil in skillet. Place the eggplant in pan and baste with hot oil to prevent egg mixture from scattering. Serve hot.