Stuffed Eggplant with Chicken

We all know that the eggplant is a fruit, and vegetables are good for people who have high blood pressure and cholesterol . Eggplant, if known how to prepare, gives not only a healthy food to our body, but when combined with pork or chicken would be a fantastic meal too. I use with most of my eggplant recipes the large Italian or Western eggplants. The long Japanese or Chinese eggplants are used for the Asian recipes. However, the benefits for consuming eggplants of either kind are the same.
 
Ingredients:
1 large eggplant
200 gr ground chicken
2 pieces dry fungus, soaked and chopped
1/4 cup Oil to pan-fry
Marinade ingredients: 
1 garlic clove, minced
1 shallots, minced
1 tsp salt
2 tbs soy sauce
1 tsp sugar
1/4 tsp black pepper
Tomato sauce ingredients:
1/2 white onion, chopped
1 garlic clove, minced
2 large tomatoes, chopped
1/4 cup ketchup
1 tbs chili flakes or cayenne
Salt,  sugar, and fish sauce to taste 
Garnish with chopped green onions and cilantro
Serve with rice

Directions:
Slice eggplant about 2 inches diameter. Slit the eggplant to create the pocket. Soak in  salted water for 30 minutes then drain.

In a bowl, combine the marinade and add chicken and fungus. Mix well.

Stuff the meat into the eggplant.

Heat oil on a nonstick pan. Add stuffed-eggplant and brown well. Remove.

 

In the same pan, add white onion and garlic. Stir to cook for 3 minutes. Add chopped tomatoes and ketchup. Cook until the tomatos are softened.

Return the fried eggplants to the pan.

 Adjust the seasoning with salt, fish sauce, and sugar. If too dry, add some water. Cover and simmer for 15 minutes. Sprinkle with onions and cilantro.