How-to Guide: Chinese Stuffed Eggplant (茄子)

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.

Devein the shrimp.

Minced the shrimp and minced pork a second time for better texture.

Combine minced shrimp and pork in a bowl.

Add 1/2 teaspoon of salt, 1/4 teaspoon of sugar, a couple of dashes of white pepper powder, 1 teaspoon of sesame oil, 1 tablespoon of vegetable oil, 1 tablespoon of shaoxing wine, 1 egg white, and 1 teaspoon of corn starch to the meat mixture.

Chop 2 scallions and add half to the filling, saving the rest for garnish.

Mix the filling thoroughly with chopsticks and cover it, placing it in the fridge.

Cut the eggplants into pieces about 1.5 inches thick, using the second interphalangeal joint as a reference.

Make a diagonal slit in each eggplant to create space for the filling.

Stuff the eggplants with the filling, using about 1/2 teaspoon to 1 tablespoon depending on the size of the eggplant, being careful not to break the hinge.

Prepare the sauce by combining 1 cup of chicken stock, 1 teaspoon of oil, 1/2 teaspoon of sesame oil, 1 clove of minced garlic, 1 tablespoon of oyster sauce, 1 teaspoon of soy sauce, 1/4 teaspoon of sugar, and a couple of dashes of white pepper powder in a bowl.

Dissolve 2 tablespoons of corn starch in 2 tablespoons of water and add to the sauce mixture.

Steam the stuffed eggplants for 8 to 10 minutes.

Cooking Techniques

Spice Level:

Allergens