Steamed Stuffed Eggplant || Chinese Recipe || HomeCooking

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is cheaper.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with fewer calories.

Slice the eggplant in half lengthwise and scoop out some flesh to create a boat.

Chop the scooped-out eggplant flesh and set aside.

Mix minced pork, chopped eggplant flesh, ginger, garlic, light soy sauce, oyster sauce, cornstarch, sugar, and sesame oil in a bowl until well combined.

Stir in chopped water chestnut, spring onion, and soaked dried mushrooms.

Fill each eggplant half with the pork mixture, pressing down gently to pack it in.

Place stuffed eggplants in a steaming basket, ensuring they are not overcrowded.

Bring water to a boil in a pot and reduce to a simmer.

Steam the eggplants for 20-25 minutes, until the eggplant is tender and the filling is cooked through.

Remove from the steamer and let cool slightly before serving.

For the sauce, combine chicken stock, oyster sauce, sugar, and season with salt and pepper. Thicken with cornstarch slurry and sesame oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens