Stuffed Eggplants

6 Japanese eggplants
1/2 medium onion finely chopped
3 tbs grated mild cheese
6oz ground chicken
1/2 cup bread crumbs
1/2 tsp salt
1 tbs chicken stock
cornstarch to sprinkle lightly around the meat
1 tbs grated ginger

1. Remove stem part of eggplants, make a cut lengthwise in half (not all the way through); open out and soak in salted water (2 cups water and 2 tbs salt) for 15-20 minutes.
2. Saute onion.
3. Combine ground meat, sauted onion, bread crumbs, 1/2 tsp salt and 1 tbs stock. Lightly mix in cheese. Divide into 6 portions.
4. Wipe off moisture from eggplants, sprinkle cornstarch lightly on cut surface. Place layer of meat mixture between eggplant halves. Sprinkle cornstarch lightly around the meat.
5. Heat oil, deep fry above over medium heat for 4-5 minutes. Cook until meat is well done.
6. Eat with grated ginger and soy sauce.
(Note: If large eggplants are used, cut into layers).