Chinese Stuffed Eggplant

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5 from 1 vote

Chinese eggplant stuffed with pork and shrimp filling.

Prep Time45

Cook Time45

Total Time1 30

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 623kcal

Author: Dana

Ingredients

6-8 Chinese eggplants half peeled and cut in 1 inch pieces
1 tablespoon corn starch
¼ cup oil (to fry)
5-8 garlic cloves roughly chopped

filling

1 pound ground pork
10-14 large shrimp de-veined and peeled, mince in shrimp paste
10-14 dried shrimp minced (optional)
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon chicken bouillon
1 tablespoon olive oil
1 tablespoon corn starch
¼ teaspoon white pepper
2 green onions sliced
5-7 sprigs cilantro minced
1 egg

Instructions

Cut off the stems of Chinese eggplant. Peel half of the skin of the eggplant (in stripes). Slice diagonally in 1 inch pieces.
(Optional) Soak the dried shrimp for 1-15 minutes until softened. The dried shrimp is usually found in asian grocery stores next to the Chinese sausage. Roughly mince the dried shrimp.
Mince the shrimp until it forms a paste.
Chop green onions and cilantro and set aside.
To make the filling, mix ground pork, soy sauce, salt, chicken bouillon, olive oil, and corn starch, white pepper, and egg. Mix in one direction for 50+ times until the filling is gelatinous and sticks together.
Then mix in shrimp paste, chopped dried shrimp, green onions and cilantro.
Add corn starch on a plate. Take one piece of eggplant and press one side of the eggplant with cornstarch. This helps the eggplant stick to the filling when cooking and eating. If you skip this step, the filling and the eggplant might fall apart during cooking.
Smear 1 tbs of filling on the cornstarch side of the eggplant.
Heat pan to medium heat. Once the pan is hot, add 2-3 tbs oil. Add stuffed eggplant meat side down and gently press. Be careful, oil may splatter. Note: You may need to fry the stuffed eggplant in a few batches. Overcrowding them will make them not as crispy.
Fry eggplant for 4 minutes with a cover.
Then, turn down heat to low-medium. Flip the eggplant over (feel free to add a few tbs of oil to ensure the eggplant doesn’t stick!) and cook the eggplant for 3-4 minutes until it softens.
Add some chopped garlic to the oil. Fry for one more minute. Enjoy with some hot rice!

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Reply to @...uwq stuffed eggplant is one of my favorite Hakka recipes 😊 #chinesefood
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