Stuffed Egg-Plant

• 2 medium egg-plant
• 2 tbsp. salad oil
• 1 lb. ground pork
• 1 onion, chopped
• 1 tsp. salt
• 1 tsp. monosodium glutamate
• 2 tbsp. shoyu
• 1 tbsp. coarse brown sugar
• 2 tbsp. green onion, chopped

Cut egg-plant in half lengthwise, scoop out pulp and leave shell ½” thick. Cut pulp into cubes. Fry pork, onions and eggplant in oil. Add salt, sugar and shoyu, and cook. Add monosodium glutamate and green onion, fill shell and cover with foil and bake in 375 degrees oven for 30 minutes.