Fried Stuffed Eggplant
Fried Stuffed Eggplant Boxes (炸茄盒)
A classic Zhejiang dish with a crispy golden exterior and tender, juicy interior. Stuffed with a savory mixture of mushrooms and eggs, coated in breadcrumbs, and deep-fried to perfection, it has a fresh, fragrant, well-balanced flavor.
Ingredients
Eggplant (washed, peeled, cut in half lengthwise, then sliced with a slit in the middle)
400g
Onion (peeled and finely chopped)
25g
Mushrooms (finely chopped)
50g
Cilantro (washed and finely chopped)
13g
Eggs (2 beaten for the filling, 1 beaten for dipping)
3
Flour
25g
Breadcrumbs
75g
Vegetable oil (for cooking the filling and frying the eggplant)
125g
Salt
to taste
Ground white pepper
to taste
Instructions
1
Prepare the Eggplant
Wash and peel the eggplant, then cut it in half lengthwise. Place one half flat with the curved side facing up, and make a slit with a knife without cutting all the way through, creating an eggplant slice with an opening in the middle. Set aside.
2
Make the Filling
Finely chop the peeled onion and the mushrooms. Wash and finely chop the cilantro. Beat 2 of the eggs. Heat a frying pan, add the vegetable oil, and once hot, add the chopped onion, beaten eggs, and mushrooms. Season with salt and pepper, stir-fry into a filling, then let cool. Set aside.
3
Stuff and Coat
Gently open each slit eggplant slice and use a dinner knife to spread the mushroom and egg filling inside. Once all the slices are filled, sprinkle with additional salt and pepper, dredge in flour, dip in the remaining beaten egg, then place on the breadcrumbs and press firmly with both hands so the breadcrumbs adhere and coat the eggplant.
4
Fry
Place a deep pot or fryer over heat, add the vegetable oil, and once the oil begins to smoke, carefully add the stuffed eggplant. Fry until golden brown, then remove and drain. If not fully cooked through, place in the oven for a few minutes to finish, then serve.
