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Eggplant Sandwich

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Ingredients
  Eggplant 1 Medium
  Oil 105 Milliliter (3 Plus 4 Tablespoon,)
  Chopped water chestnuts 60 Milliliter (1/4 Cup)
  Chopped chinese preserves 30 Milliliter (2 Tablespoon)
  Soaked chopped dried black mushrooms 37 Milliliter (2 1/2 Tablespoon)
  Green onion 30 Milliliter, chopped (2 Tablespoon)
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Sugar 1⁄2 Teaspoon (2 Milliliter)
  Pepper white 1 Dash
  Cornstarch solution 1⁄4 Teaspoon
  Chopped garlic 2 Teaspoon (10 Milliliter)
  Salted black beans 15 Milliliter, soaked and mashed (1 Tablespoon)
  Wine 2 Teaspoon (10 Milliliter)
  Soup stock 160 Milliliter (2/3 Cup)
  Cornstarch 3⁄4 Teaspoon (3 Milliliter)
Directions

1. Cut eggplant in half, lengthwise, then cut crosswise into 1/2 (1.5 cm) thick slices. Cut a slit through the center of each slice to make a pocket. Lightly coat each slice with cornstarch. Set aside.
2. To make filling mixture: Heat 1 tablespoon oil in hot skillet and add all the chopped vegetables, stirring for 30 seconds. Stir in remaining ingredients and cook until thickened. Cool.
3. Stuff 1 1/2 teaspoons filling mixture into pocket of each eggplant, slice. Set aside.
4. Heat wok over medium heat; brush eggplant sandwiches with small amount of oil. Brown 4-5 eggplant sandwiches at a time, 1 minute on each side. Reduce heat to medium-low. Return all cooked sandwiches in a skillet over medium-low.
5. Combine ingredients for braising sauce mixture and pour over sandwiches.
6. Cover and simmer for 2 minutes. Arrange sandwiches on platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant

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