Fried Stuffed Eggplant Patty

Name: Fried Stuffed Eggplant Patty
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 500 g Eggplant (cut into 3cm diameter, 0.5cm thick round slices, cut halfway through the middle without separating); 100 g Ground pork (mixed evenly with cooking wine and salt); 2 Eggs (beaten into a batter); Shaoxing wine (for mixing with ground pork), to taste; Salt (for mixing with ground pork), to taste; Flour (for adjusting the egg batter), to taste

A classic Zhejiang home-style dish: eggplant slices stuffed with pork filling, dipped in egg batter, and deep-fried until golden and crispy on the outside while tender within.

25 min

Easy

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Ingredients

Eggplant (cut into 3cm diameter, 0.5cm thick round slices, cut halfway through the middle without separating) 500 g

Ground pork (mixed evenly with cooking wine and salt) 100 g

Eggs (beaten into a batter) 2

Shaoxing wine (for mixing with ground pork) to taste

Salt (for mixing with ground pork) to taste

Flour (for adjusting the egg batter) to taste

Instructions

Cut Eggplant

Cut the eggplant into 3cm diameter, 0.5cm thick round slices; cut halfway through the middle with a knife without separating, to form a leaf-like shape.

Stuff Meat Filling

Mix the ground pork evenly with Shaoxing wine and salt, then fill each portion into the eggplant slices.

Make Egg Batter

Beat the eggs, add flour and stir into a smooth batter.

First Fry

Add oil to the pan and heat to warm. Dip the eggplant slices into the egg batter to coat evenly, then place them into the oil pan one by one and fry until cooked into eggplant patties. Remove and set aside.