Pork & Shrimp Stuffed Eggplant

Preheat oven to 400 degrees F.

To prepare eggplant: Halve eggplants lengthwise, keeping stems intact. Using a paring knife, score the cut sides in a crisscross pattern, taking care not to cut into the skin. Brush the cut sides with 1 1/2 tablespoons oil. Place the eggplants cut-side down in a large roasting pan. Brush the skins with 1/2 tablespoon oil.

Bake for 15 minutes. Turn eggplants over and bake until the flesh is quite tender, 15 to 20 minutes more; remove from the oven. Reduce temperature to 350 degrees .

To prepare stuffing & stuff eggplant: Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add ginger, garlic, jalapeno and lemongrass; cook, stirring, for 2 minutes. Add scallions and cilantro stems; cook, stirring, 1 minute more. Transfer to a medium bowl.

When the eggplants are cool enough to handle, scoop out the pulp, leaving about 1/4 inch of pulp in the skin. Chop the eggplant pulp; add to the bowl. Stir in pork, shrimp, rice, 2 tablespoons curry paste, fish sauce, brown sugar, lime zest and egg. Return eggplants to the roasting pan. Mound about 1 cup stuffing into each.

Bake the eggplants until the stuffing is firm and registers 165 degrees F on an instant-read thermometer, about 30 minutes.

To prepare sauce: Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat; stir in shallots, scallion whites, garlic and ginger; cook, stirring, until soft, about 3 minutes. Add 1 tablespoon curry paste and cook, stirring, for 1 minute. Pour in coconut milk, 3 tablespoons lime juice, fish sauce and 2 teaspoons brown sugar. Bring to a simmer.

When the eggplants are done, pour the sauce over them and bake 5 minutes more. Serve garnished with cilantro leaves.