4-5 eggplants, small size
1/4 kilo ground pork
1 onion, chopped
3 cloves garlic crushed
1 tsp. vetsin
salt to taste
1 tbsp. flour
2 eggs
cooking oil

Broil eggplant, peel but retain the crown and steam. Set aside. Saute garlic until brown. Add onion. Stir for 2 minutes then, add ground pork, season with a little salt and vetsin. Saute for 2 minutes, then add 1/4 cup water. Cover. Simmer until it dries. Set aside. Cool. Mix in flour (binder). Slit eggplant, lengthwise till it lays flat. Spread sauteed mixture on top. Pour beaten egg on top. Fry until golden brown. Serve with catsup.