Batter Fried Stuffed Eggplant Recipe
Stuffed Eggplant is an extremely tasty dish that can be served for any occasion. Experience the wonder of the Stuffed Eggplant with this wonderful recipe.
Ingredients
Marinade:
1 teaspoon rice wine or dry sherry
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons soy sauce
1/2 teaspoon minced fresh ginger root
1 tablespoon sesame oil
1/4 teaspoon pepper
1 egg white
1/2 lb. ground pork or ground beef
1 (1-lb.) eggplant
Coating:
1/4 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon baking soda
1 egg yolk
1 tablespoon shortening
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 to 2/3 cup ice water
6 cups oil for deep-frying
Directions
Mix marinade ingredients in a small bowl.
Add ground meat; mix well.
Let stand about 20 minutes.
Cut eggplant in half lengthwise.
Cut each half into 3/4-inch slices.
Cut each slice in half but not all the way through to make a pocket.
Combine coating ingredients in a medium bowl.
Mix well to dissolve lumps.
Place 2 tablespoons marinated ground meat in an eggplant pocket; press together gently.
Repeat with remaining meat mixture and pockets.
Heat 6 cups oil in wok over high heat to 350°F (175°C).
Reduce heat to medium.
Dip each stuffed eggplant piece into coating and carefully lower into hot oil with a slotted metal spoon.
Deep-fry several at a time 2 to 3 minutes.
Remove from oil with slotted spoon and set aside.
Repeat with remaining pieces.
When all have been fried once, turn heat up to high and reheat oil.
Deep-fry eggplant pieces again 30 seconds to 1 minute until golden.
Add ground meat; mix well.
Let stand about 20 minutes.
Cut eggplant in half lengthwise.
Cut each half into 3/4-inch slices.
Cut each slice in half but not all the way through to make a pocket.
Combine coating ingredients in a medium bowl.
Mix well to dissolve lumps.
Place 2 tablespoons marinated ground meat in an eggplant pocket; press together gently.
Repeat with remaining meat mixture and pockets.
Heat 6 cups oil in wok over high heat to 350°F (175°C).
Reduce heat to medium.
Dip each stuffed eggplant piece into coating and carefully lower into hot oil with a slotted metal spoon.
Deep-fry several at a time 2 to 3 minutes.
Remove from oil with slotted spoon and set aside.
Repeat with remaining pieces.
When all have been fried once, turn heat up to high and reheat oil.
Deep-fry eggplant pieces again 30 seconds to 1 minute until golden.
