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Eggplant with meat in Chinese

Chinese-Style Stuffed Eggplant with Meat

Incredibly delicious battered eggplant — give it a try! Serve it as a hot appetizer for the table or as a full main course.

katyushka-cheesecake

Recipe author

Composition / ingredients

Servings:

Eggplant

Vegetable oil

Salt

Egg

Water

100

Flour

100

Ground pork and beef

300

Green onion

Sesame seeds

Sesame oil

Soy sauce

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 8 g

Fats 47 % 17 g

Carbohydrates 31 % 11 g

225 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 45 min

Step 1:

First, prep the eggplant. Set it between two boards of equal thickness (a couple of chopsticks work too), then slice it into thin pieces no more than 1/4 inch (5 mm) thick. The boards keep the knife from cutting all the way through.
Step 2:

You should end up with an eggplant "accordion" like this.
Step 3:

Now cut the eggplant into little pockets by slicing all the way through every other slice. Don't toss the narrow end pieces — you'll use them in the filling.
Step 4:

Each one should be two rounds joined together. Lay the pockets on a flat plate and sprinkle with salt. Leave them until beads of juice appear, which draws out the excess bitterness. Once they've salted and released their juice, rinse them under cold water and blot off the extra moisture with a towel or paper towel.
Step 5:

Make the filling. Finely chop the leftover eggplant end pieces, and finely chop the green onion. Put the ground meat, onion, and chopped eggplant in a bowl. Add a spoonful of soy sauce, a spoonful of sesame oil, and the sesame seeds. Season with salt and pepper to taste and mix well.
Step 6:

Tuck about 1 tablespoon of filling into the middle of each pocket and spread it out. The eggplant and the filling should be about the same thickness.
Step 7:

For the batter, beat 1 egg, add salt, then add the water and flour and mix. The batter should be a little thinner than pancake batter.
Step 8:

Dip each eggplant pocket in the batter and fry in vegetable oil for 3–4 minutes per side. Use plenty of oil.
Step 9:

Set the finished eggplant on a paper towel to soak up excess oil. Serve hot — dip in soy sauce and dig in!