Chinese cuisine

Easy

Fried Stuffed Chinese Eggplant

Name: Fried Stuffed Chinese Eggplant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: Batter; 1 cup All-Purpose Flour; 0.5 cup Corn Starch; 1 tsp. Baking Powder; 1 count Egg; 0.25 tsp. Salt; 1.5 cup Water; 0.5 tbsp. Cooking Oil; Filling; 5 oz. Ground Pork; 1 tbsp. Cooking Wine; 1 tbsp. Soy Sauce; 0.5 tbsp. Sugar; 0.25 tsp. White Pepper; 0.25 tsp. Salt; 1 count Egg; 1 tbsp. Minced Ginger; 1 tbsp. Chopped Green Onion; 7 oz. Eggplant

Fried Stuffed Chinese Eggplant is a tasty way to enjoy eggplants during the peak season of August and September.

Chef John Zhang

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Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

Batter
1 cup All-Purpose Flour
0.5 cup Corn Starch
1 tsp. Baking Powder
1 count Egg
0.25 tsp. Salt
1.5 cup Water
0.5 tbsp. Cooking Oil
Filling
5 oz. Ground Pork
1 tbsp. Cooking Wine
1 tbsp. Soy Sauce
0.5 tbsp. Sugar
0.25 tsp. White Pepper
0.25 tsp. Salt
1 count Egg
1 tbsp. Minced Ginger
1 tbsp. Chopped Green Onion
7 oz. Eggplant

Directions:

Step 1

Whisk together batter ingredients in a bowl until batter is smooth; let the batter rest for 15 minutes before using it.

Step 2

Combine all filling ingredients in a mixing bowl and mix thoroughly.

Step 3

Cut off 1/2 inches from the bottom of eggplant and discard. Move knife 1/4 inch from the cut side and cut almost but not all the way through eggplant (this is the pocket). Move knife 1/4 inch from pocket cut and cut slice free from the eggplant. Make more slices with pockets in the same manner.

Step 4

Stuff each eggplant pocket with the filling mixture

Step 5

Dip stuffed eggplant pockets, one at a time, into the batter, shaking off excess to leave a thin coating. Deep fry eggplant pockets at 300-350°F (150-180°C) until golden.

Step 6

Drain and then quickly Refry them at high temperature to reduce the oil in eggplant pockets.

Step 7

Enjoy!