STEP 1/8
Material preparation
3 eggplants, 100g of pork liver
three slices of butter. A little bit of parsley powder, salt, pepper, red paprika
STEP 2/8
seasoning the pork
Season the ground pork with soy sauce, sugar, minced garlic, and pepper
STEP 3/8
broiling eggplants
Remove the tip of the eggplant and remove the water
Grease the pan, roll it back and forth, and cook it until golden
STEP 4/8
Cooking grilled eggplants
Add 1/2 cup of bottled water to the roasting eggplant, cover, and cook to the core
When the eggplant is soft, remove it and cool it down If it's cooked too much, it'll only leave the skin, so the eggplant's shape is still alive, so when you cut it in half, it shouldn't get messed up
STEP 5/8
Stir-fry pork
Stir-fry pork while the eggplant cools
STEP 6/8
Putting in eggplant filling
Place a long cut in the center of the cooled eggplant, sprinkle a pinch of salt and pepper, fill it with stir-fried pork, and place butter on top and bake it in the oven
STEP 7/8
I baked it for 7 minutes at 180 degrees Celsius
STEP 8/8
Decorate with chopped paprika and place on the table
It's better not to cook the grilled eggplant too well
You can use Cheongyang chili or Charcoal chili instead of Paprika