Fried Eggplant

Ingredients:

2 Chinese eggplant

1/3 lb ground meat

pinch of salt

1 1/2 T water

1/2 T cornstarch

1 t chopped green onion

1 t chopped ginger root

1 c flour

1/2 t baking powder

3/4 c water

6 c oil

DIRECTIONS:

1. Cut off ends of eggplant. Carefully cut eggplant into 1/4 inch slices-cutting through every other slice to form a pocket. Add 1. to meat; mix thoroughly until ground meat is completely blended and smooth. Add cornstarch, onions, and ginger root; mix (filling). Mix 2. to make batter.

2. Put some filling in each pocket.

3. Heat wok over medium heat and add 6 cups oil. Individually dip each segment of eggplant in the batter; then put them in the wok. Deep fry eggplant segments for 2-3 minutes over high heat. Remove and drain. Serve with ketchup or salted pepper. (Salted pepper: ratio is 5 salt to 1 pepper. Brown salt, no oil, add pepper.)