Chinese stuffed eggplant

Chinese stuffed eggplant

7 ratings

二两以上


„This is one of my mother's best dishes. As a child, I looked forward to eating this every summer. Today it’s one of my favorite summer dishes, simple and perfect for family dinners. Have you got a recipe you would like to publish on Kitchen Stories? Send it to community@kitchenstories.io“

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
3
eggplants
250 g
ground pork
4
green onions
10 g
ginger
1
egg
1 tbsp
vegetable oil
4 tbsp
light soy sauce (divided)
2 tsp
dark soy sauce
1
star anise
2 tsp
Sichuan peppercorns
green onion for garnish
Metric
Imperial
  • 3  eggplants
  • 250 g ground pork
  • 4  green onions
  • 10 g ginger
  • 1  egg
  • 1 tbsp vegetable oil
  • 4 tbsp light soy sauce (divided)
  • 2 tsp dark soy sauce
  • 1  star anise
  • 2 tsp Sichuan peppercorns
  • green onion for garnish

Utensils

  • fine grater
  • bamboo steamer and wok or steam pot
  • large bowl
  • cooking spoon
  • cutting board
  • knife
  • small bowl

Nutrition per serving

Cal
694
Protein
53g
Fat
47g
Carb
15g

Step 1/5

Finely cut green onions, grate ginger, crack the egg, and mix them with ground pork. Add vegetable oil, then light and dark soy sauce. Beat the mixture vigorously after adding each liquid until absorbed. The final mixture should be more or less sticky.
  • 4 green onions
  • 10 ginger
  • 1 egg
  • 250 ground pork
  • 1 tbsp vegetable oil
  • 3 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • fine grater
  • large bowl
  • cooking spoon
  • cutting board
  • knife

Finely cut green onions, grate ginger, crack the egg, and mix them with ground pork. Add vegetable oil, then light and dark soy sauce. Beat the mixture vigorously after adding each liquid until absorbed. The final mixture should be more or less sticky.

Step 2/5

Halve the eggplant lengthwise. Cut each half into thick slices. Then make a deep slit in each slice to make a pocket within the eggplant’s flesh.
  • 3 eggplants

Halve the eggplant lengthwise. Cut each half into thick slices. Then make a deep slit in each slice to make a pocket within the eggplant’s flesh.

Step 3/5

Fill each eggplant pocket with some of the meat mixture. Then close it by pressing gently.

Fill each eggplant pocket with some of the meat mixture. Then close it by pressing gently.

Step 4/5

Put stuffed eggplant pieces into the steamer. Add star anise and Sichuan peppercorns to the broth.
  • 1 star anise
  • 2 tsp Sichuan peppercorns
  • bamboo steamer and wok or steam pot

Put stuffed eggplant pieces into the steamer. Add star anise and Sichuan peppercorns to the broth.

Step 5/5

  • green onion for garnish
  • 1 tbsp light soy sauce
  • 3 tbsp steam broth
  • small bowl

Steam for approx. 20 min. Garnish with green onion. Enjoy! (Optional: As a sauce, dilute some light soy sauce with steam broth. Coat the dish with it.)