CRISPY stuffed eggplant

Name: CRISPY Stuffed eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1(6pcs)
Cuisine: Chinese, fusion
Ingredients: 1(350g) eggplant; 300g minced pork; Oil for frying; 2g paprika Powder; 2g cumin Seed; 2g basil, dried; 2g peperoncino; 1tbsp soy sauce; 1tsp Chinese vinegar; 1g kosher salt; 1g black pepper; 1tsp Doubanjang; 1tsp soy sauce; 1tsp Sriracha; 1tsp Chinese vinegar; 30g green onion; 1/2tsp potatostarch; 2tbsp water

by Bomi Choi September 8, 2023

CRISPY Stuffed eggplant

Rated 5.0 stars by 1 users

Servings

1(6pcs)

Prep Time

20 minutes

Cook Time

25 minutes

Author

Bomi Choi

crispy outside and juicy inside, moist and juicy
_

This stuffed eggplant is Chinese style that can easily make it at home as a simple lunch or dinner meal.
The eggplant is stuffed with seasoned minced pork and served with sauce.

There are so many ways to cook this stuffed eggplant; however, it tastes so good.
If you prefer a lighter version, you can steam or cook in the air-fryer.

Ingredients

1(350g) eggplant
300g minced pork
Oil for frying

Pork Seasoning

2g paprika Powder
2g cumin Seed
2g basil, dried
2g peperoncino
1tbsp soy sauce
1tsp Chinese vinegar
1g kosher salt
1g black pepper

Sauce

1tsp Doubanjang
1tsp soy sauce
1tsp Sriracha
1tsp Chinese vinegar
30g green onion
1/2tsp potatostarch
2tbsp water

Directions

filling

In a medium size bowl, add the ground pork and add all the seasoning ingredients.
Mix well until get sticky.

eggplant (stuffing, frying)

Slice the eggplant into 0.5cm but don’t cut all the way through. Keep cutting another piece but cut all the way through.
The pieces should still be attached on one side that is to stuff the meat filling in between.
Stuff the meat filling into the eggplant pocket and gently press the filling that can reach the bottom side.
Cover the eggplant with potato starch.
Heat some oil in a large pan and fry until golden brown about 3 - 4 minutes.
Recommend double frying for the crispiness.
Transfer to the plate.

sauce

In a separate bowl, put the doubanjang, soy sauce, sriracha, Chinese vinegar and mix well.
In a pan, turn the fire to medium heat and sauté the green onion until golden brown.
In a small separate bowl, mix the potato starch and water and pour into the pan.
Stir until thickened.

serving

Pour the sauce into the plate, garnish with cilantro and sesame seeds.

Video

Note

You can stuff it with minced shrimp or any other ground meat instead of minced pork.