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Batter Fried Stuffed Eggplant

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Stuffed Eggplant is an extremely tasty dish that can be served for any occasion. Experience the wonder of the Stuffed Eggplant with this wonderful recipe.
Ingredients
  Rice wine/Dry sherry 1 Teaspoon
  Soy sauce 2 Tablespoon
  Minced ginger root 1⁄2 Teaspoon
  Sesame oil 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Egg white 1
  Ground pork/Ground beef 1⁄2 Pound
  Eggplant 1 Pound (1 Piece)
  All purpose flour 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Baking soda 1⁄4 Teaspoon
  Egg yolk 1
  Shortening 1 Tablespoon
  Sugar 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ice water 2⁄3 Cup (10.67 tbs)
  Oil 6 Cup (96 tbs) (For Deep Frying)
Directions

Mix marinade ingredients in a small bowl.
Add ground meat; mix well.
Let stand about 20 minutes.
Cut eggplant in half lengthwise.
Cut each half into 3/4-inch slices.
Cut each slice in half but not all the way through to make a pocket.
Combine coating ingredients in a medium bowl.
Mix well to dissolve lumps.
Place 2 tablespoons marinated ground meat in an eggplant pocket; press together gently.
Repeat with remaining meat mixture and pockets.
Heat 6 cups oil in wok over high heat to 350°F (175°C).
Reduce heat to medium.
Dip each stuffed eggplant piece into coating and carefully lower into hot oil with a slotted metal spoon.
Deep-fry several at a time 2 to 3 minutes.
Remove from oil with slotted spoon and set aside.
Repeat with remaining pieces.
When all have been fried once, turn heat up to high and reheat oil.
Deep-fry eggplant pieces again 30 seconds to 1 minute until golden.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Fried

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