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Chinese Stuffed Eggplant

Updated on October 18, 2012

Chinese Stuffed Eggplant

Fried Eggplant
Fried Eggplant
Eggplant Slices
Eggplant Slices
Ground Pork
Ground Pork
Dried Shrimp for Sale
Dried Shrimp for Sale
Scallions
Scallions
Soy Sauce
Soy Sauce
Chinese Red vinegar
Chinese Red vinegar

Chinese Food

Cast your vote for Chinese Stuffed eggplant

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Chinese Stuffed Eggplant

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If you are looking for another way to prepare eggplant, try this tasty Chinese recipe. Eggplant is first cut into rounds and then sliced in half. Pockets are cut into the straight edge and they are filled with a mixture of ground pork, Chinese dried shrimp and scallions. Each piece is then dipped in beaten eggs, dredged in cornstarch and then fried to a golden brown.

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This dish can be used as appetizers, snacks or as a light lunch. Please note that you should not substitute fresh shrimp. Chinese dried shrimp add a special salty component and they are used to season the stuffing. They are available in all Chinese grocery stores, are reasonably priced and they will keep for months in a tightly covered jar without refrigeration.

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Difficulty:

Easy

Preparation Time:

40 Minutes

Cooking Time:

20 Minutes

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Stuffing Ingredients

½ Lb. Ground Pork

2 Tablespoons Chinese Dried Shrimp (soak in hot water until soft and then mince)

2 Scallions minced including the green parts

4 Teaspoons Thin Soy Sauce

1 Teaspoon Dry white Wine

½ Teaspoon Sugar

¼ Teaspoon pepper

Mix for about one minute until the stuffing becomes a sticky paste.

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Other Ingredients:

1 Large Eggplant (1 to 1 ½ pounds)

2 Eggs

½ Teaspoon Salt

¾ Cup Cornstarch

½ Cup Oil

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Cooking Instructions:

  1. Wash the eggplant and cut it crosswise into ½ inch thick rounds. Then cut each round in half and cut a pocket in the straight side of each piece being careful not to cut through.
  2. Fill each pocket with stuffing.
  3. Beat the eggs and salt and then dip each piece into the egg batter and then dredge it in the cornstarch.
  4. Heat a large skillet and add half of the oil.
  5. Carefully arrange half of the eggplant pieces in the pan and brown them on both sides over moderate heat.
  6. Drain the cooked pieces on paper towels and keep them in a warm oven while you repeat the process for the rest of the pieces.
  7. Serve hot with Soy-Vinegar Dip.

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Soy-Vinegar Dip:

Mix 4 tablespoons of Chinese red vinegar with 2 tablespoons of thin soy sauce.

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The following videos show other recipes made with shrimp. The first one uses fresh shrimp but you could easily substitute dried shrimp if you soften them in hot water first and cut back a little on the salt since dried shrimp are salty.

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Fried rice with Shrimp

Chinese Squash with Dried shrimp

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    • jojokaya profile image

      jojokaya 5 years ago from USA

      Delicious...Thanks for sharing

    • Joe Macho profile image

      Zach 5 years ago from Colorado

      Never thought of stuffing an eggplant, thanks for sharing. This is one I'll be bookmarking for later!

    • picklesandrufus profile image

      picklesandrufus 5 years ago from Virginia Beach, Va

      I have never heard of this recipe, but sounds very good!Another bookmark!

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