• Pre-heat oven to 180ºc.

• Chop eggplants in half - lengthways.

• Scoop out the guts, and cut into 1cm cubes, season with salt & set aside in a bowl.

• Add about 3 tablespoons canola (or any oil) into large saucepan over medium heat.

• Add chopped garlic & chilli flakes. Don’t let the garlic brown.

• Add the ginger. Stir together.

• Add the pork mince & break up using a flat bottomed wooden spoon.

• When the mince has gained colour (not raw), add the roughly chopped fresh herbs & mix well.

• Then add the grated palm sugar, Lucky Taco hot sauce, sesame oil, soy, miring, white pepper, miso. Stir well.

• Then add the eggplant guts. Mix everything together & let cook down for about 10 mins. The eggplant holds a lot of water. You want it to thicken up before you fill the eggplant shells.

• TASTE TASTE TASTE! Delicious? But you’ll still need to season according to your taste. May need more heat / sour / zest / sweet.

• Once happy with the filling, divide between the 4 eggplant halves.

• Put them in a baking tray lined with baking paper (so the cheese doesn’t stick to the bottom).

• Distribute the grated cheese on top. Sprinkle Lucky Taco Chilli Salt over the top of cheese.

• Place in oven & bake for about 20 mins to half an hour (until cheese has melted & bubbling & turning golden).

• Once they’re done, sprinkle toasted sesame seeds across the top & sliced spring onions.

• YUMMY with a green salad and some crusty bread. Enjoy!