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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. 

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