Korean Stuffed Eggplant Gajiseon with Pork and Shiitake (2 servings)

Wash and trim eggplants, cut into 4–5 cm sections, and score a cross into each top, leaving about 5 mm intact at the base.

Finely chop 50 g shiitake, 30 g carrot and 20 g green onion. Keep raw-pork utensils separate from vegetables.

Mix 120 g pork and the chopped vegetables with 10 mL soy sauce, 5 g garlic, 4 g sugar, 5 mL sesame oil and about 0.5 g pepper.

Divide the filling among the scored eggplant pieces. Fill gently to avoid tearing the eggplant.

Add 250 mL water and the remaining 5 mL soy sauce to a wide pot, stand up the filled pieces, cover and bring to a simmer. Cook over medium heat about 12–15 minutes, adding a splash of water if needed.

Check the center of the thickest pork filling with a food thermometer; it must reach at least 71°C (160°F). Continue covered cooking if needed.

Serve the fully cooked stuffed eggplant with a little of its pan juices and rice.