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Stuffed Eggplant

Chef.Morimoto's picture
Ingredients
  Eggplants 6 Small
  Onion 1⁄2
  Oil/Butter or margarine 1 Tablespoon
  Ground chicken 8 Ounce
  Bread crumbs 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Water 1 Tablespoon
  Grated cheese 4 Tablespoon
  Cornstarch 2
  Oil 2 Tablespoon
  Grated ginger root 1 Tablespoon
  Soy sauce 4 Tablespoon
Directions

Remove stem part of eggplants.
Make a cut lengthwise in half, but not all the way through.
Soak eggplants in salted water.
Saute onion in a small amount of oil, butter, or margarine just until soft.
Combine with chicken, bread crumbs, salt, and water.
Gently mix in cheese.
Divide into 6 parts.
Wipe eggplants dry.
Sprinkle cut surfaces with cornstarch.
Place a layer of meat mixture inside eggplant.
Sprinkle a small amount of cornstarch on meat.
Heat oil in deep-frying pan; cook over medium heat until meat is well-done.
Enjoy with grated ginger and soy sauce

Recipe Summary

Cuisine: 
Japanese
Course: 
Main Dish
Ingredient: 
Vegetable
Servings: 
6

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