Stuffed Eggplant Chinese Style
Serves 2 – 3
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
½ cup all purpose flour
½ cup cornstarch
1-2 cups water
oil for deep frying
3 cloves fresh garlic, finely chopped
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.
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.
Make a batter of flour, cornstarch and water in another bowl, using a wire whisk to blend the batter.
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.
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.
Add the cooked stuffed eggplants to the sauce mix, stirring constantly and cook for a further 3 minutes.
Add the cilantro for garnish and serve on a platter together with rice or other dishes.
Posted on Thursday, January 24, 2013, in Chinese Cookbook, In the News, Recipes, Writing and tagged China, Chinese cooking, Chinese food, dinner, Eggplant, food, homemade, recipes, Stuffed Eggplant Chinese Style. Bookmark the permalink. Leave a comment.