Fried Stuffed Chinese Eggplant Recipes

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

CHINESE FRIED STUFFED EGGPLANT (炸茄盒, ZHA QIE HE)

Steps:

• To make the filling: Add the ground pork into a medium-sized bowl. Add all the seasoning ingredients except the sesame oil. Mix in one direction until sticky and streaky. Add the sesame oil and mix well. Set aside.
• To prepare the eggplant: Cut off and discard the tough end of the eggplant. Slice the eggplant into 1/4" (1/2 cm) thick pieces without cutting through the eggplant, leaving a small part attached. Then keep cutting another 1/4" (1/2 cm) thick piece, this time slicing all the way through. So you will get an eggplant "slider bun" and use it to stuff the meat filling in between to form a burger. Repeat to cut all the eggplant the same way.
• To assemble: Add 1 to 2 teaspoons of filling into each eggplant pocket, depending on the eggplant size. Push down the filling, then gently press the eggplants so the filling reaches the edges of the eggplant. Do not stuff too much filling, as doing so can make it hard to cook through later.
• Make the batter: Add the flour and salt into a big bowl. Stir to mix well. Slowly add the ice water and stir with a spatula. Mix until the water is just incorporated. The batter should be runny but not too thick, able to coat the eggplant easily. You can adjust the batter by adding more water or flour, if needed.
• To cook: Add the oil into a medium-sized pot (or high-walled pan). Heat over medium heat until it reaches 350°F (176°C). Prepare a baking sheet lined with parchment or a wire rack.
• Working in batches of a few eggplant pockets at a time: dip each piece into the batter to coat well, then gently lower it into the hot oil.
• Fry until the batter is set and turns pale yellow, flipping occasionally, about 3 to 4 minutes. Remove from the oil and transfer onto the lined baking sheet to cool.
• Once you've fried all the eggplant, turn up the heat and wait until the oil reaches 375°F (190°C). Return all the eggplant to the pan in batches. Cook until the eggplant turns golden brown, another 4 to 5 minutes. Once done cooking, transfer the eggplant to the same baking sheet to cool slightly.
• Serve hot by itself or with your favorite dipping sauce.

FRIED STUFFED CHINESE EGGPLANT

Steps:

• 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.
• Stir together pork, scallion, ginger, soy sauce, and salt in a bowl with a fork. Spread 1 tablespoon filling in each eggplant pocket.
• Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until it registers 360°F on thermometer (see cooks' note, below).
• Meanwhile, whisk together flour, egg, and water in a bowl until batter is smooth. Dip 4 eggplant slices, 1 at a time, into batter, shaking off excess to leave a thin coating, and fry, turning over once, until eggplant is tender when pierced with a fork and batter is pale golden, 4 to 5 minutes total. Transfer to paper towels to drain. Return oil to 360°F, then coat and fry remaining 4 slices in same manner. Drain briefly on paper towels and serve immediately.