Stuffed Eggplant Recipe
Ingredients
| 6 eggplants, small size stuffing | ||
| Onion | 1/2 , chopped | |
| Oil, butter, or margarine | ||
| Ground chicken | 8 Ounce | |
| Bread crumbs | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Water | 1 Tablespoon | |
| Cheese | 4 Tablespoon, grated | |
| Cornstarch | ||
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Grated gingerroot | ||
| Soy sauce for dipping | ||
Directions
Remove stem part of eggplants.
Make a cut lengthwise in half, but not all the way through.
Soak eggplants in salted water.
Saute onion in a small amount of oil, butter, or margarine just until soft.
Combine with chicken, bread crumbs, salt, and water.
Gently mix in cheese.
Divide into 6 parts.
Wipe eggplants dry.
Sprinkle cut surfaces with cornstarch.
Place a layer of meat mixture inside eggplant.
Sprinkle a small amount of cornstarch on meat.
Heat oil in deep-frying pan; cook over medium heat until meat is well-done.
Enjoy with grated ginger and soy sauce
Make a cut lengthwise in half, but not all the way through.
Soak eggplants in salted water.
Saute onion in a small amount of oil, butter, or margarine just until soft.
Combine with chicken, bread crumbs, salt, and water.
Gently mix in cheese.
Divide into 6 parts.
Wipe eggplants dry.
Sprinkle cut surfaces with cornstarch.
Place a layer of meat mixture inside eggplant.
Sprinkle a small amount of cornstarch on meat.
Heat oil in deep-frying pan; cook over medium heat until meat is well-done.
Enjoy with grated ginger and soy sauce
Chef
