Chinese stuffed eggplant

 

Chinese stuffed eggplant is one of the popular chinese recipes. I”m using minced pork as filling here.   Minced chicken  and minced prawn are also popular fillings. It can be serve as a appetizer before main course or snacks.

Ingredients

eggplant – 2 medium
Corn flour or tempura powder – 6 tablespoon
Flour – 6 tablespoon
oil – 3 tablespoon
1 egg

for stuffing:
Chicken Keema/Mince – 1/2 cup
Prawn/Chingri keema – 1/4 cup
Green onion/spring onion – 2 tablespoon chopped
green chili – 1 teaspoon chopped
Chopped garlic – 1 teaspoon
Chopped ginger – 1/2 teaspoon
black pepper powder – 1/4 teaspoon
salt – as needed

 

 

Direction:

Step 1:    in a bowl mix all filling ingredients.  Slice the eggplants slightly diagonally into one inch thickness. cut a slit 3/4 way into the middle of the each slice of eggplant.
sprinkle some cornflour or tempura powder over and middle of the slices.  Stuff a tablespoon of filling into each slit.

        

 

 

Step 2:    Mix corn flour, flour, 1/4 cup water, and one egg in a bowl.    Dip stuff eggplant into the bowl one at a time.  heat oil in a frying pan and add stuffed eggplant. fry 3-4 minutes. flip over and cover on low heat. cook another 5 minutes on low heat.

            

 

 

Remove from heat and serve as a side.