Stuffed Eggplant Chinese Style

Stuffed Eggplant Chinese Style

Stuffed Eggplant Chinese Style

Serves 2 – 3

Stuffed Eggplant Chinese Style - some ingredients

Stuffed Eggplant Chinese Style – some ingredients

½ pound ground pork, chicken or turkey

1 stalk green onion, finely chopped, white and green parts

2 inch piece of fresh ginger, finely chopped, divided (amount can be adjusted to taste)

1 tablespoon Chinese cooking wine

1 long thin Chinese eggplant sliced into 1 inch rounds, soaked in cold water for 10 minutes and drained

Batter:

½ cup all purpose flour

½ cup cornstarch

1-2 cups water

oil for deep frying

3 cloves fresh garlic, finely chopped

Sauce:

2 tablespoons Hoisin Sauce

5 tablespoons Thai sweet chili sauce

1 teaspoon Chinese black vinegar or balsamic vinegar

2 tablespoons Chinese cooking wine

1/4 cup water

2 tablespoons dark soy sauce

1 teaspoon sesame oil

½ cup chopped cilantro

In a small bowl, mix the ground meat with the green onion, half of the ginger and cooking wine.

Stuffed Eggplant Chinese Style - ground meat stuffing

Stuffed Eggplant Chinese Style – ground meat stuffing

Slice ¾ of the way through the centre of the rounds of eggplant to make a slit, but do not cut all the way through. Stuff the eggplants with a spoonful of meat mixture.

Stuffed Eggplant Chinese Style - eggplants sliced and stuffed

Stuffed Eggplant Chinese Style – eggplants sliced and stuffed

Make a batter of flour, cornstarch and water in another bowl, using a wire whisk to blend the batter.

Batter for Stuffed Eggplant Chinese Style

Batter for Stuffed Eggplant Chinese Style

Heat enough oil in the wok on medium high heat to deep-fry the stuffed eggplant rounds (approximately ½ cup of oil). The amount of oil depends on the size of the wok. Add the remaining ginger and the garlic. Dip each stuffed round into the batter and fry turning often until they are lightly browned and soft inside. Turn the heat down to medium to medium-low so that the pieces can cook without browning too much. It takes take two or three batches to cook all slices. Remove to a plate and set aside.

Stuffed Eggplant Chinese Style - deep-frying

Stuffed Eggplant Chinese Style – deep-frying

Stuffed Eggplant Chinese Style - deep-frying

Stuffed Eggplant Chinese Style – deep-frying

Remove the majority of the oil from the wok, leaving about 2-3 tablespoons plus the ginger and garlic in the wok and heat the oil over medium high heat. Add the sauce ingredients and bring to a boil, lowering the heat to simmer and let the sauce cook for about 2 minutes, stirring constantly.

Stuffed Eggplant Chinese Style - Ingredients for the Sauce

Stuffed Eggplant Chinese Style – Ingredients for the Sauce

Add the cooked stuffed eggplants to the sauce mix, stirring constantly and cook for a further 3 minutes.

Stuffed Eggplant Chinese Style - Stuffed eggplants cooking in sauce

Stuffed Eggplant Chinese Style – Stuffed eggplants cooking in sauce

Add the cilantro for garnish and serve on a platter together with rice or other dishes.

Stuffed Eggplant Chinese Style

Stuffed Eggplant Chinese Style

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About Roz Weitzman's World

Living and working in China since 2005. Loving the experience. Want to keep in touch with my friends and family all over the world! I publishes my Chinese Cookbook called 'Roz Weitzman's World of Chinese Comfort Food'. This week I published my latest in my series of Chinese cooking called "Roz Weitzman's World of Yunnan Food". You can have a look at it on my newly launched website, www.rozweitzmansworld.com where you can browse all my books and see the interesting stuff I'm doing. Please won't you scribble a thought or two. I really appreciate your comments! AND IF YOU SHOULD WISH TO REPOST MY RECIPES OR OTHER OF MY POSTS ON YOUR OWN BLOG, BE SO KIND AS TO POST A LINK BACK TO MY BLOG AND GIVE ME CREDIT FOR MY ORIGINAL WORK. MANY THANKS IN ADVANCE.

Posted on Thursday, January 24, 2013, in Chinese Cookbook, In the News, Recipes, Writing and tagged , , , , , , , , . Bookmark the permalink. Leave a comment.

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