Stuffed Eggplant
A classic pairing of eggplant and meat filling, soft and fragrant with rich sauce, perfect over rice!
Ingredients
13 items- Chinese eggplants 2 (about 400g)
- Ground pork 200g
- Ginger 1 small piece
- Scallions 2 stalks
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 teaspoon
- Oyster sauce 1 tablespoon
- Cooking wine 1 tablespoon
- Sugar ½ teaspoon
- White pepper a pinch
- Salt to taste
- Cornstarch 1 tablespoon
- Cooking oil 3 tablespoons
Nutrition
Steps （7 steps）
Wash eggplants. Cut into double slices: first cut to ⅔ depth without cutting through, then cut through on the second slice. Each piece about 2 cm thick to form a pocket.
In a bowl, combine ground pork, minced ginger, half the scallions, 1 tbsp light soy sauce, 1 tbsp cooking wine, white pepper, ½ tsp salt, and 1 tbsp cornstarch. Stir in one direction until sticky. Marinate 10 minutes.
Fill each eggplant pocket evenly with the meat mixture, pressing firmly and smoothing edges. Do not overfill to prevent spilling during frying.
Heat a non-stick pan over medium heat, add 2 tbsp oil. When oil is warm (60% hot), place stuffed eggplants in pan. Fry over medium heat about 3 minutes until bottom is golden and set, flip and fry another 2 minutes until both sides are golden.
Add 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, ½ tsp sugar, and 200 ml water (just covering half the eggplants). Bring to a boil, then reduce to medium-low heat, cover and simmer 8 minutes until eggplant is tender.
Uncover, turn heat to high to reduce sauce. Continuously baste eggplants with sauce using a spoon until sauce thickens and coats the back of a spoon.
Carefully transfer stuffed eggplants to a serving plate. Sprinkle remaining scallions on top and spoon the thickened sauce over.
Tips
Choose long, straight eggplants for even slices. Stir the meat filling thoroughly for moist texture. Fry over moderate heat to cook through. Do not reduce the sauce too much; a little left is excellent for rice.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.