This is so good.

I made this the first time back in 2012.

The seasoned pork is sandwiched between two thin slices of eggplant, dipped in flour and then into the tempura batter.

Not sure why it has taken this long to make it again.

Crispy Pork Stuffed Eggplant 

Adapted from The Unorthodox Epicure

Pork Filling

1/2 pound finely ground pork
1  inch  piece ginger grated
2 to 3 cloves of garlic minced or grated (Use a Microplane to grate)
1 chopped green onion
2 tablespoons Shaoxing wine
1 teaspoon sesame oil
salt
white or black peppe

Mix all ingredients together.  Saute a small piece to test for seasoning.

Eggplant

Japanese Eggplants or small purple or white eggplants
Peel eggplant.  Cut into 1 inch slices.  Make a horizontal cut in each round, stopping short of cutting all the way through.  Stuff a little of the pork filling between the slices.

Tempura Batter 

Edited September 22nd, 2022.  l use this recipe to make Halibut Fish and Chips.

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
salt
pepper
beer or soda water.

Mix dry ingredients.
Add enough beer to make a thin batter.

Spicy Asian Chili Sauce

1/2 cup rice vinegar
1 or 2 tablespoons of garlic chili sauce
1 or 2 tablespoons Thai sweet chili sauce.
minced ginger
minced garlic
1 green onion minced
sesame oil

Mix all ingredients together.  Adjust to suit own taste.
Heat Peanut Oil to 375°F

Mix dry ingredients.  Add enough soda water to make a thin “pancake” batter.
The eggplant is twice fried.  Fry in stages, 3 or 4 pieces at a time.  Dip stuffed eggplant into flour and then into batter.  Slowly place in hot oil and fry until golden. Turning once. About 4 minutes.   Remove and drain on paper towels.   Just before serving, reheat the oil and fry each piece for another one to two minutes until golden brown.  Serve with spicy chili sauce.