Skip to main content

Fried Stuffed Chinese Eggplant

4.4

(8)

Xiao Yang uses Italian eggplant (not Asian) in this recipe.

Cooks' note:

To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.

Recipe information

  • Total Time

    40 min

  • Yield

    Makes 4 first-course servings

Ingredients

1 (9-inch) eggplant (about 3 inches wide; 1 1/4 lb)
1/4 lb ground pork (not lean)
2 tablespoons finely chopped scallion greens
1 teaspoon minced peeled fresh ginger
1 1/2 tablespoons soy sauce
1/4 teaspoon salt
3 to 4 cups peanut or vegetable oil for frying
1 cup all-purpose flour
1 large egg, lightly beaten
3/4 cup water

Special Equipment

a deep-fat thermometer

Preparation

  1. Step 1

    Cut off 1 1/2 inches from bottom of eggplant and discard. Move knife 1/4 inch from cut side and cut almost but not all the way through eggplant (this is the pocket). Move knife 1/4 inch from pocket cut and cut slice free from eggplant. Make 7 more slices with pockets in same manner.

    Step 2

    Stir together pork, scallion, ginger, soy sauce, and salt in a bowl with a fork. Spread 1 tablespoon filling in each eggplant pocket.

    Step 3

    Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until it registers 360°F on thermometer (see cooks' note, below).

    Step 4

    Meanwhile, whisk together flour, egg, and water in a bowl until batter is smooth. Dip 4 eggplant slices, 1 at a time, into batter, shaking off excess to leave a thin coating, and fry, turning over once, until eggplant is tender when pierced with a fork and batter is pale golden, 4 to 5 minutes total. Transfer to paper towels to drain. Return oil to 360°F, then coat and fry remaining 4 slices in same manner. Drain briefly on paper towels and serve immediately.

Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
This no-knead knockout gets its punch from tomatoes in two different ways.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.