Fried Stuffed Chinese Eggplant

Ingredients

• (9-inch) Eggplant (about 3 inches wide; 1 1/4 lb)
  1 unit
• ground Pork (not lean)
  1/4 lb
• finely chopped scallion greens
  2 tablespoons
• minced peeled fresh ginger
  1 teaspoon
• soy sauce
  1 1/2 tablespoons
• salt
  1/4 teaspoon
• Peanut or vegetable oil for frying
  3 to 4 cups
• all-purpose flour
  1 cup
• egg

  lightly beaten
  1 large
• water
  3/4 cup