Fried Sandwiched Eggplant – a delicious recipe with Eggplant, Chicken thigh, ginger, Japanese, Salt, Katakuriko. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut the eggplant in half lengthwise and make a slit from the middle of the thick bottom to just below the stem.
2
Remove the skin from the chicken and mince with a food processor.
3
In a bowl, add the ingredients marked with and knead.
4
Add the katakuriko and knead well.
5
Using a tea strainer, sprinkle katakuriko inside the eggplant and put the filling of Step 2 in between.
6
Deep fry slowly over medium heat until cooked through.
7
Transfer to a serving dish and sprinkle green onions.
8
Serve with ponzu.
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323
kcal
Calories
28
g
Fat
8
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 Eggplant, 150 grams Chicken thigh or ground chicken thigh, 1 tsp Grated ginger, 1/3 Japanese leek (finely chopped), and more.
Yes, Fried Sandwiched Eggplant falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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