Grilled Eggplant with Cheese and Tomato

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Coarsely chop the king oyster mushroom, onion, and tomatoes, slice the eggplants lengthwise in their shape, and cut the pork into bite-size pieces.
2. Place the eggplant in a dry pan over medium heat and grill until golden on both sides.
3. In the same pan, add olive oil and the minced garlic and stir-fry until golden, then add the onion and king oyster mushroom and stir-fry until the onion is translucent.
4. Turn up to medium-high heat, add the pork neck and stir-fry until the surface changes color, then add the tomatoes and crush them.
5. Add the ssamjang and paprika powder and mix evenly; when the tomato juices come out, tear in the basil by hand and boil until the liquid is nearly gone.
6. Put the step 5 ingredients in a bowl, lay the eggplant over them crosswise, top with the cheese, and microwave until the mozzarella melts to finish.