Stuffed Eggplant

• 1 lb. ground pork
• 4 frozen shrimps, cleaned and minced
• 8 water chestnuts, chopped fine
• 3 dried mushrooms, soaked and chopped fine
• 1 tsp. salt
• 3 good size round eggplants
• 1/2 cup water
• 2 tbsp. cornstarch
• 1/2 tsp. ajinomoto

Mix well pork, shrimps, chestnuts, mushrooms, ajinomoto and salt. Slice eggplant lengthwise 3/8 inch to 1/4 inch thick from one side of the skin. Mold pork mixture in between slices and tie the whole eggplant with a string. Place in a saucepan large enough to put all the eggplants. Pour water over the eggplants and steam for 45 minutes. If more salt is desired, add as you wish. When done, place eggplants on platter. Make paste with cornstarch and water and add to gravy and pour over eggplants.