Stuffed Eggplant Recipe (Hakka Style)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce maintains umami flavor without seafood.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

Welcome to Souped Up Recipes. I'm Mandy, and today we're making Hakka-style stuffed eggplant.

Start by making the filling. Cut Dover sole filet into big pieces and place in a food processor.

Add 1/2 tsp of salt, 2.5 tsp of soy sauce, 1/2 tsp of sugar, 1/2 tsp of sweet paprika, 1/2 tbsp of cornstarch, 2 tbsp of Chinese cooking wine, 2 tsp of finely minced ginger, 1 tbsp of finely minced garlic, and 1/4 cup of diced scallion into the food processor.

Drizzle in 1/2 tbsp of sesame oil. Blend everything on and off for 20 to 25 seconds until combined, but do not grind too fine to avoid mushy filling.

Check the texture of the filling. If too dry, stir in 2 to 3 tbsp of water to help it stick to the eggplant better. Cover and set aside.

Slice the eggplant at a 45-degree angle into 1cm thick pieces. Show the difference between long skinny eggplants and short fat ones, recommending the former for tenderness.

Dust the cut surfaces of the eggplant with cornstarch using a sieve, rubbing it in to create a starchy layer that helps the filling stick and absorb flavors.

Spread a small amount of filling onto each eggplant slice, pressing down to ensure contact with the cornstarch, then add more filling on top and shape the edges with a knife.

Prepare the sauce by mixing 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp of cornstarch, some black pepper, and 1 cup of water. Set aside.

Preheat a cast iron skillet over medium heat for a minute, then drizzle in a couple of tablespoons of vegetable oil.

Place the stuffed eggplant slices meat side down in the skillet, cooking in batches if necessary. Fry until the meat side is golden brown, then flip and fry the other side for 1-2 minutes.

Pour in the prepared sauce, being cautious of hot steam, and let it bubble while moving the eggplant around to absorb flavors.

Carefully remove the eggplant from the pan and place onto a plate, garnishing with diced scallion. Show that most of the filling stays intact due to the cornstarch technique.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens