Chinese cuisine
Easy

Fried Stuffed Chinese Eggplant

Fried Stuffed Chinese Eggplant
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Fried Stuffed Chinese Eggplant is a tasty way to enjoy eggplants during the peak season of August and September.
Recipe
PRE TIME: 30 min
COOKING TIME: 0
TOTAL TIME: 30 min
2 SERVING
Ingredients:
  • 1 cup All-Purpose Flour [Batter]
  • 0.5 cup Corn Starch [Batter]
  • 1 tsp Baking Powder [Batter]
  • 1 count Egg [Batter]
  • 0.25 tsp Salt [Batter]
  • 1.5 cup Water [Batter]
  • 0.5 tbsp Cooking Oil [Batter]
  • 5 oz Ground Pork [Filling]
  • 1 tbsp Cooking Wine [Filling]
  • 1 tbsp Soy Sauce [Filling]
  • 0.5 tbsp Sugar [Filling]
  • 0.25 tsp White Pepper [Filling]
  • 0.25 tsp Salt [Filling]
  • 1 count Egg [Filling]
  • 1 tbsp Minced Ginger [Filling]
  • 1 tbsp Chopped Green Onion [Filling]
  • 7 oz Eggplant
Directions:
Step 1
Step 1
1
Whisk together batter ingredients in a bowl until batter is smooth; let the batter rest for 15 minutes before using it.
Step 2
Step 2
2
Combine all filling ingredients in a mixing bowl and mix thoroughly.
Step 3
Step 3
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
Step 4
4
Stuff each eggplant pocket with the filling mixture
Step 5
Step 5
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
Step 6
6
Drain and then quickly Refry them at high temperature to reduce the oil in eggplant pockets.
Step 7
Step 7
7
Enjoy!
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