Fried Eggplant Patties
A savory Zhejiang dish with a crispy exterior and tender interior.
Ingredients
eggplant
500 g
ground meat
100 g
eggs
2
Shaoxing wine
to taste
salt
to taste
flour
to taste
Instructions
1
Step 1
Cut the eggplant into rounds 3 cm in diameter and 0.5 cm thick. Cut each round through the middle without cutting all the way through, forming a hinge-like shape.
2
Step 2
Mix the ground meat with Shaoxing wine and salt, then stuff the mixture into each eggplant slice.
3
Step 3
Beat the eggs and mix in flour to form a batter.
4
Step 4
Heat oil in a pan until warm. Dip each stuffed eggplant slice into the batter to coat evenly, then place them one by one into the oil and fry until cooked through. Remove.
5
Step 5
Heat the oil again. Refry the eggplant patties until golden brown and crispy on the outside, then remove.
