Stuffed Thai Eggplants

Directions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C).
2. 2
   Cut tops off eggplants and scoop out flesh. Cut flesh into chunks and set aside. Rub salt over the insides of the eggplants. Arrange on a baking sheet.
3. 3
   Bake in the preheated oven until softened, about 15 minutes. Let cool.
4. 4
   Heat olive oil in a pan over medium heat. Saute pork, green onions, and cumin until pork is no longer pink, 5 to 8 minutes. Add chopped-up eggplant flesh and cook until heated through, 3 to 5 minutes.
5. 5
   Spoon pork mixture into the hollow baked eggplants.