Fried Stuffed Chinese Eggplant

Ingredients

  • 1 (9-inch) eggplant (about 3 inches wide; 1 ¼ lb)
  • ¼ lb ground pork (not lean)
  • 2 tablespoons finely chopped scallion greens
  • 1 teaspoon minced peeled fresh ginger
  • 1 ½ tablespoons soy sauce
  • ¼ teaspoon salt
  • 3 to 4 cups peanut or vegetable oil for frying
  • + 4 more ingredients
    • 1 cup all-purpose flour
    • 1 large egg, lightly beaten
    • ¾ cup water
    • Special equipment: a deep-fat thermometer

1. Cut off 1 1/2 inches from bottom of eggplant and discard. Move knife 1/4 inch from cut side and cut almost but not all the way through eggplant (this is the pocket). Move knife 1/4 inch from pocket cut and cut slice free from eggplant. Make 7 more slices with pockets in same manner. 2. Stir t...

View full recipe at SpringPad

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