fryday: stuffed chinese eggplant

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Chinese Fried & Stuffed Eggplant

This Friday is an especially great one, because I get to fly to Denver tonight. Sadly, my mom, now on week 2 of her five-week stay in China, won’t be at home waiting for me with my favorite dishes of Tomato-Fried Egg and Mapo Tofu, and she will be dearly missed. So, in her honor and absence, I thought I’d take the opportunity to share yet another one of her great Chinese recipes, this time for what’s known as Stuffed Chinese Eggplant. 

I’m a big fan of eggplant, so big that I eat it despite the itchy mouth feeling that follows. That’s commitment. This dish has all of the goodness of dumpling filling wedged between two slices of juicy eggplant, wrapped in a crunchy batter. It’s a winner. 

Chinese Fried Eggplant Ingredients
You’ll need: 2 eggplants, chopped green onions, ½ pound ground pork, soy sauce, sesame oil, ground white pepper, chicken bouillon powder, salt, water, flour, corn starch, an egg, and oil for frying. 

Slicing eggplant
Start by slicing the eggplants into little sandwiches or buns. I couldn’t think of better words for this, so I hope what I’m saying here makes sense.

Basically, what you do is you pass your knife all the way through, then moving the knife about a centimeter to the left of that, slice again, but this time not all the way. Pull the knife back up, move another centimeter to the side, then slice it all the way down. 

Eggplant slices for Chinese Fried Egplant

The goal is to make little sandwiches connected at one end, like so. 

Sliced Eggplant

Repeat the process until you’ve gone through both eggplants and have lots of little eggplant sandwiches ready for stuffing. 

Making batter and filling for Chinese Fried Eggplant

Next comes the batter and the filling. 

To make the batter, whisk together ½ cup flour, ¼ cup corn starch, 1 egg, and 3 tablespoons of water. 

In a separate dish, combine and mix ½ pound ground pork, chopped green onions, 2 tablespoons soy sauce, 1 teaspoon sesame oil, ⅛ teaspoon ground white pepper, 1 teaspoon salt, 2 tablespoons water and 1 teaspoon chicken bouillon powder. 

Stuffing Chinese Eggplant

Transfer pork filling in between eggplant wedges. 

Prepping Chinese Fried Eggplant

Keep stuffing and pile ’em up like so. Now we’re getting somewhere. 

Making Chinese Fried Eggplant

Next, heat about an inch of oil in a large heavy-bottomed pot or cast iron skillet. You’ll know the oil is hot enough when a dash of flour in the oil sizzles and spits back at you.

As the oil heats, drop eggplant sammies into a shallow dish with the batter. Coat both sides. 

Frying Eggplant

Once the oil is hot and ready, carefully transfer stuffed eggplant in the pot for frying, a few at a time. Depending on the heat, fry between 2 to 4 minutes on each side until batter turns golden. 

Fresh Chinese Fried Eggplant

Remove eggplant from the frying oil and set on a paper towel lined plate to drain. Fry and repeat.

The result: crunchy batter on the outside, soft and juicy eggplant and savory pork filling on the inside. 

Chinese Fried Eggplant | fortune goodies
Yowza.

By the way, really missing my mom at the sight of this picture. 

Chinese Fried Eggplant

Enjoy as is or serve with Chinese black vinegar for dipping. As I’ve said before, we Yangs are big into our vinegar and will eat it with just about anything. 

If you like eggplant, dumplings and fried food, this one’s for you. 

Have a great weekend, and TGIFryday. 

chinese fried eggplant
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Ingredients
  1. 2 eggplants
  2. ½ cup flour
  3. ¼ cup corn starch
  4. 1 egg
  5. 5 tablespoons water
  6. ½ pound ground pork
  7. 2 tablespoons soy sauce
  8. 1 teaspoon sesame oil
  9. ⅛ teaspoon ground white pepper
  10. 1 teaspoon salt
  11. 1 teaspoon chicken bouillon
  12. 3 green onions
  13. oil for frying
Instructions
  1. Slice eggplants into little sandwiches or buns. Check instructions and pictures above for details.
  2. To make the batter, whisk together ½ cup flour, ¼ cup corn starch, 1 egg, and 3 tablespoons of water.
  3. In a separate dish, combine and mix ½ pound ground pork, chopped green onions, 2 tablespoons soy sauce, 1 teaspoon sesame oil, ⅛ teaspoon ground white pepper, 1 teaspoon salt, 2 tablespoons water and 1 teaspoon chicken bouillon powder.
  4. Transfer pork filling in between eggplant wedges.
  5. Heat about an inch of oil in a large heavy-bottomed pot or cast iron skillet. You’ll know the oil is hot enough when a dash of flour in the oil sizzles and spits back at you.
  6. As the oil heats, drop stuffed eggplant into a shallow dish with the batter. Coat both sides.
  7. Once the oil is hot and ready, carefully transfer stuffed eggplant in the pot for frying, a few at a time. Fry between 2 to 4 minutes on each side until batter turns golden.
  8. Remove eggplant from the frying oil and set on a paper towel lined plate to drain. Fry and repeat.
  9. Enjoy!
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