Chinese Stuffed Eggplant- Dim Sum

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a lower-sodium option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free, while flour is often less expensive.

Prepare the filling by mixing peeled shrimp, ground pork, salt, sugar, white pepper, sesame oil, vegetable oil, cooking wine, egg, and cornstarch mixed with water in a bowl.

Chop the small onion and spring onions, and add them to the filling mixture.

Slice the eggplants in half lengthwise and scoop out the flesh to create shells.

Fill the eggplant shells with the shrimp and pork filling, pressing down gently to pack it in.

Heat cooking oil in a pan and sauté minced garlic until fragrant.

Add chicken stock, oyster sauce, soy sauce, and a pinch of sugar to the pan; bring to a simmer.

Mix cornstarch with water and add to the sauce to thicken it, seasoning with salt and pepper to taste.

Steam the stuffed eggplants in a steamer basket over boiling water until the eggplant is tender, about 10-12 minutes.

Serve the stuffed eggplants hot, drizzled with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens