Stuffed Eggplant
Tender meat filling encased in soft pan-fried eggplant slices, glazed with a savory sauce. A classic Chinese comfort dish with crispy exterior and juicy interior.
Ingredients
15 items- Chinese long purple eggplant 2 (approx. 500g)
- Ground pork 200g
- Ginger 1 small piece (10g)
- Garlic 3 cloves
- Green onions 2
- Light soy sauce 2 tbsp (30ml)
- Dark soy sauce 1 tsp (5ml)
- Shaoxing wine 1 tbsp (15ml)
- Salt 1/2 tsp (3g)
- Sugar 1 tsp (5g)
- White pepper a pinch (1g)
- Egg 1
- Cornstarch 2 tbsp (30g)
- Cooking oil as needed
- Water 1/2 cup (120ml)
Nutrition
Steps （7 steps）
In a bowl, combine ground pork, minced ginger, green onion, 1 tbsp light soy sauce, Shaoxing wine, salt, white pepper, egg white, and 1 tbsp cornstarch. Stir in one direction until sticky. Let marinate for 10 minutes.
Cut eggplants into butterfly slices (two slices joined at bottom, about 0.8cm thick). Lightly dust the interior cut sides with a thin layer of cornstarch to help the filling adhere.
Fill each pocket with an appropriate amount of filling, gently press to flatten, and smooth the edges with filling to prevent separation during frying.
Heat oil in a pan over medium heat until moderately hot (surface shimmers). Place stuffed eggplants meat-side down, fry for 3 minutes until golden brown, then flip and fry another 2 minutes until eggplant softens.
In a small bowl, mix the remaining 1 tbsp light soy sauce, dark soy sauce, sugar, and 1 tbsp cornstarch dissolved in 1/2 cup water, stirring well to make the sauce.
Pour the sauce into the pan, bring to a boil over high heat, then immediately reduce to low, cover, and simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
Sprinkle chopped green onions on top, transfer stuffed eggplants to a serving plate, drizzle remaining sauce over them. Serve immediately.
Tips
When cutting the eggplant, leave the first slice uncut; each piece about 0.8 cm thick. Stir the meat filling in one direction until sticky for a springy texture. Fry the meat side first to fix the shape before flipping. Adjust simmering time according to eggplant size; they are done when easily pierced with chopsticks.
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