Fried Stuffed Chinese Eggplant Recipe

Name: Fried Stuffed Chinese Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9-inch) eggplant (about 3 inches wide; 1 1/4 lb); 1/4 lb ground pork (not lean); 2 tablespoons finely chopped scallion greens; 1 teaspoon minced peeled fresh ginger; 1 1/2 tablespoons soy sauce; 1/4 teaspoon salt; 3 to 4 cups peanut or vegetable oil for frying; 1 cup all-purpose flour; 1 large egg, lightly beaten; 3/4 cup water; a deep-fat thermometer

Servings: persons

1 (9-inch) eggplant (about 3 inches wide; 1 1/4 lb)
1/4 lb ground pork (not lean)
2 tablespoons finely chopped scallion greens
1 teaspoon minced peeled fresh ginger
1 1/2 tablespoons soy sauce
1/4 teaspoon salt
3 to 4 cups peanut or vegetable oil for frying
1 cup all-purpose flour
1 large egg, lightly beaten
3/4 cup water
a deep-fat thermometer

1
Cut off 1 1/2 inches from bottom of eggplant and discard. Move knife 1/4 inch from 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 eggplant. Make 7 more slices with pockets in same manner.
2
Stir together pork, scallion, ginger, soy sauce, and salt in a bowl with a fork. Spread 1 tablespoon filling in each eggplant pocket.
3
Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until it registers 360u00b0F on thermometer (see cooks' note, below).
4
Meanwhile, whisk together flour, egg, and water in a bowl until batter is smooth. Dip 4 eggplant slices, 1 at a time, into batter, shaking off excess to leave a thin coating, and fry, turning over once, until eggplant is tender when pierced with a fork and batter is pale golden, 4 to 5 minutes total. Transfer to paper towels to drain. Return oil to 360u00b0F, then coat and fry remaining 4 slices in same manner. Drain briefly on paper towels and serve immediately.

893

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (9-inch) eggplant (about 3 inches wide; 1 1/4 lb), 1/4 lb ground pork (not lean), 2 tablespoons finely chopped scallion greens, 1 teaspoon minced peeled fresh ginger, and more.

Yes, Fried Stuffed Chinese 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.

Fried Stuffed Chinese Eggplant

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