Directions

1. Preheat oven to 180°C fan forced (356°F).
2. Pierce the eggplant with a sharp knife 4-5 times all over the skin.
3. Place eggplant on a large oven tray lined with baking paper.
4. Bake for about 30-40 minutes, until soft to touch, then set aside to cool for 15 mins.
5. Peel skin off eggplant and discard, leaving stem intact.
6. Heat 1 tbsp oil in a small frying pan on medium.
7. Cook onion for 2-3 minutes, until softened. Add garlic, cook for a further minute.
8. Add pork mince and cook, breaking up with the back of a wooden spoon, until browned.
9. Stir in oyster sauce and season with salt to taste.
10. Remove from the heat and allow to cool for 5 minutes.
11. Whisk 1 egg in a shallow bowl, then stir through the mince mixture.
12. Whisk remaining eggs in a medium bowl, season with salt and pepper.
13. Heat remaining oil in a large frying pan over medium.
14. Pour some of the egg mixture onto a large plate with a rim.
15. Gently flatten 1 eggplant with a fork in the egg mixture and fan out to a teardrop shape.
16. Place eggplant straight into a hot pan, then spread ¼ of the mince mixture onto the top.
17. Drizzle with a little more egg, then cook for 2 minutes until edges start to crisp.
18. Flip over and cook for a further minute on the other side until golden brown.
19. Transfer to a lined oven tray and keep warm,  while cooking remaining eggplants.
20. Serve eggplants drizzled with a little soy sauce and banana ketchup.