Steps

1. Place ground meat (50g) in a microwave-safe dish and heat for 50 seconds at 600W.
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2. Fluff the heated ground meat.
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3. Remove the stem and core of eggplant (150g) by making a cut around the base. Keeping the stem attached allows you to use the entire eggplant.
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4. Gently tap the eggplant with a rolling pin to flatten it and make it stable. Flattening it makes it easier to handle during cooking.
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5. Cut the eggplant in half horizontally, parallel to the flattened side.
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6. Make a cut about 5mm from the edge on the cut surface of each half, and scoop out the center. If the shape becomes distorted, use a toothpick to secure it and create a mold.
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7. Finely chop the scooped-out eggplant into 3mm cubes.
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8. Add the finely chopped eggplant to a bowl with the fluffed ground meat.
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9. Add egg (1), salt (1/4 tsp), and pepper (a pinch) to the bowl and mix well. Ensure everything is uniformly mixed by stirring thoroughly.
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10. Heat oil in a frying pan over medium heat.
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11. Place the hollowed-out eggplant halves, skin-side down, into the heated pan. Cooking from the skin side prevents discoloration and ensures a beautiful finish.
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12. Spoon the ground meat and egg mixture into the center of the eggplant halves. Gently spread the sides of the eggplant outwards to make it larger, allowing you to fit all the filling.
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13. Cover with a lid and steam for 5 minutes over low heat.
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14. Gently push any egg that has flowed out onto the edges back onto the eggplant.
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15. Use a spatula to flip the eggplant over.
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16. Cook over medium heat until the bottom is browned.
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17. Once the other side is also browned, transfer to a plate. The ground meat is pre-cooked in the microwave, so there's no need to worry about it being undercooked.
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