Chinese Stuffed Eggplant (Qie He)

Ingredients

• 2 large Chinese eggplant
• 250 g Minced pork or beef
• 1 tbsp Soy sauce
• 1 tsp Shaoxing wine
• 1 tsp Sesame oil
• 2 stalks Green onions, chopped
• 1 tsp Ginger, minced
• 1/4 cup Cornstarch
• 1/2 cup All-purpose flour
• 1 Egg
• 1/4 cup Water
• 3 tbsp Vegetable oil

Steps

1. In a bowl, combine the minced meat, soy sauce, Shaoxing wine, sesame oil, green onions, and ginger. Mix well until the meat becomes slightly sticky.
2. Cut the eggplant into 1/2-inch thick slices. Then, cut a slit in the middle of each slice, being careful not to cut all the way through, creating a pocket.
3. Lightly dust the inside of each eggplant pocket with a bit of cornstarch to help the meat stick.
4. Stuff about one tablespoon of the meat mixture into each eggplant pocket, pressing gently to seal.
5. In a separate bowl, whisk together the egg, flour, water, and a pinch of salt to create a smooth batter.
6. Heat vegetable oil in a large skillet over medium heat. Dip each stuffed eggplant into the batter, coating it thoroughly.
7. Place the eggplant in the skillet and fry for 4-5 minutes per side until the eggplant is tender and the meat is fully cooked and golden brown.
8. Drain on paper towels and serve hot with a side of soy sauce or chili oil.