Eggplant Lantern with tomato gochujang garlic sauce

Here is a quick rundown on this recipe.

the stuffing is pretty much the same as dumpling mix but you need to chop everything much finer. Cut the eggplant with 2 thin chopsticks on either side so you don’t cut all the way. 12 sections and soak them in salted water for 10 minutes to soften the eggplant. Stuff each side and coat them with cornstarch. Deep fry them. For the sauce, fry minced garlic in oil, add chopped 1 tomato, gochujang, ketchup, sugar and chicken stock. Cook them for awhile and taste for extra S&P. Mix cornstarch and water to thicken the sauce, pour the sauce over the eggplant.