Stuffed Eggplant

4 eggplants

2 eggs, lightly beaten

2 tablespoons soy sauce

¼ teaspoon white pepper

2 tablespoons Chinese rice wine or dry sherry

2 pounds ground pork

1. Preheat the oven to 350°F.
2. Wash the eggplants. Cut in half lengthwise and scoop out as much of the middle as possible without splitting the eggplant. Discard the pulp.
3. Mix the beaten egg, soy sauce, white pepper, and rice wine in with the pork, using your hands. Marinate the pork for 15 minutes.
4. Take a quarter of the pork mixture and stuff it into each eggplant. If possible, cover with the top half of the eggplant.
5. Place the stuffed eggplants in a baking dish. Bake at 350°F for 30 minutes or until the eggplants are cooked.