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