Chinese-Style Meat-Stuffed Eggplant

Extraordinarily delicious eggplant in batter! Try it! Can be served as a hot appetizer on a shared table or a full second course!
cook time: 45 min
Owen Truitt
Chinese-Style Meat-Stuffed Eggplant

Nutrition Facts (per serving)

234
Calories
18g
Fat
11g
Carbs
8g
Protein

Ingredients (3 portions)

Basic:

Eggplant 1 pc
Vegetable oil 4 tbsp

For the batter:

Salt to taste
Eggs 1 pc
Water 100 ml
Wheat flour 100 g

For minced meat:

Minced pork beef 300 g
Green onions 1 g
Sesame 1 tsp
Sesame oil 1 tbsp
Soy sauce 1 tbsp
Salt to taste
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
First you need to cut up the eggplant. To do this, place it between two boards of equal thickness (you can place chopsticks). Cut the eggplant into thin slices no more than 5 mm thick. The boards will not allow the knife to cut the eggplant completely.

Step 2

Step 2
The end result should be an eggplant accordion like this.

Step 3

Step 3
Now cut the eggplant into pockets, cutting to the end after 1 slice. Do not throw away the narrow parts, they will be useful for minced meat.

Step 4

Step 4
You should end up with two interlocking circles. Place the pockets on a flat dish and sprinkle with salt. Leave until droplets of juice appear to remove excess bitterness. As soon as the eggplants have been salted and given juice, we rinse them with cold water and remove excess moisture with a towel or napkin.

Step 5

Step 5
Letʼs start with minced meat. To do this, finely chop the remaining eggplant (narrow parts). Finely chop the green onions. Place minced meat, onion and chopped eggplant in a cup. Add a spoonful of soy sauce, a spoonful of sesame oil, sesame seeds. Salt and pepper the minced meat to taste and mix well.

Step 6

Step 6
Place 1 spoon of minced meat in the middle of each pocket. Distribute the minced meat into the pocket. The thickness of the eggplant and the filling should be approximately the same.

Step 7

Step 7
For the batter, beat 1 egg, add salt, add water and flour and mix everything. The consistency of the batter should be a little thinner than for pancakes.

Step 8

Step 8
Dip each eggplant in batter and fry in vegetable oil for 3 — 4 minutes on each side. There should be quite a lot of oil.

Step 9

Step 9
Place the finished eggplants on a paper napkin to remove excess oil. Serve eggplants hot. Dip in soy sauce and eat!

Additional rubrics

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