Mix together the first eight ingredients.
Cook the eggplants, in whichever way you prefer, until soft but not mushy.
Peel, leaving the stems intact.
Using a fork, flatten the eggplant.
Divide the pork mixture into equal portions and place on the eggplants, making sure it is packed.
Heat a skillet or wok with about two tablespoons of cooking oil until smoking. Carefully slide one stuffed eggplant onto the hot oil.
Cook over medium-high heat, about 5-7 minutes on each side or until golden brown.
Add fresh oil for each eggplant.
*This recipe is traditionally served with catsup, an Eastern sauce that pre-dates ketchup.