Summary: When I was young, I didn’t like eggplants. My father used to try to feed them to me but I would refuse them points blank. There was no way that you would get me to even touch one of them. However, when I came to China, there were many dishes that had egg plants in them. I was brave and tried everything that was put in front of me (Hey, I’ve even eaten jellyfish!). To my surprise, I quite liked these eggplant dishes. Seems it was just that my father didn’t know how to cook it right. So here for you is a dead easy way to cook egg plants.
Ingredients for Chinese Fried Stuffed Eggplant
- 3 large black egg plants
- 250 g minced pork
- 1 egg white
- 1 teaspoon of cumin
- 2 teaspoons of soy sauce
Instructions for Chinese Fried Stuffed Eggplant
Mix the pork with the egg white, cumin and soy sauce in a bowl. Wash the egg plants in hot water. Now slice them 3/4 of the way through, each slice about a half-inch apart. Put a spoonful of the pork mixture into each slice of eggplant and the push it gently back together. Refrigerate the stuffed eggplant for 20 to 30 minutes. This will help stick things together so it will not fall apart too easily. You should still be gentle with them though. Now fill a wok with about 1 inch of oil and heat up. Place the egg plants carefully into the hot oil. Be careful not to splash yourself with oil. Allow the egg plants to cook till soft, turning occasionally. Now remove from the heat and put the eggplants into a serving bowl along with some of the oil as a gravy. That’s it. A simple dish but one of my favourites here in China.
Preparation time: 25 min
Number of servings (yield): 2
Meal type: dinner
Culinary tradition: Chinese
Stuffed eggplant photo by gaku
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