🍆 You’ve (probably) never had eggplant like this! (釀茄子)

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is budget-friendly.

currants

🥗Healthier: dried cranberries

💰Cheaper: raisins

Raisins are more affordable and add sweetness.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a cost-effective alternative.

Rinse the tongue fish with water and squeeze it dry.

Cut the tongue fish into thin strips, then chop it perpendicularly to create smaller pieces.

Smash the chopped fish with the flat side of a cleaver until it becomes a paste.

Set the fish paste aside.

Peel the shrimp, starting from the belly and removing the shell and tail.

Devein the shrimp by slicing open the back and rinsing it in water.

Squeeze the shrimp dry and then smash it with a cleaver until flattened.

Chop the smashed shrimp thoroughly and fold it over, smashing it again.

Mix the fish and shrimp together by folding and smashing until well combined.

Prepare a marinade with 1/4 tsp white pepper, 1/2 tsp salt, 1/2 tsp sugar, 1 tbsp cornstarch, and 2 tbsp water, then mix it well.

Add the marinade to the fish and shrimp mixture and mix until sticky, using chopsticks to beat and stir.

Refrigerate the filling for at least 30 minutes to an hour or overnight for best results.

Trim the ends of the eggplants and cut them 3/4 of the way down, leaving the skin intact.

Cut the eggplants at an angle into 1/2 inch thick slices, ensuring to keep them connected at the base.

Use a spoon to stuff the filling into the eggplant slices, pushing it down and cleaning the edges as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens