Fried Stuffed Eggplant (Zha Qie He)

Name: Fried Stuffed Eggplant (Zha Qie He)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 250 g eggplant (washed, peeled, cut into hinged double slices); 150 g ground pork; 2 eggs (used for the filling and the batter); 50 g flour (for the batter); 15 g Shaoxing wine; to taste salt; a pinch MSG; a pinch scallion and ginger (minced)

Deep-fried eggplant specialty stuffed with meat filling and coated in batter—crispy outside, tender inside.

30 min

Easy

0 favorites

Ingredients

eggplant (washed, peeled, cut into hinged double slices) 250 g

ground pork 150 g

eggs (used for the filling and the batter) 2

flour (for the batter) 50 g

Shaoxing wine 15 g

salt to taste

MSG a pinch

scallion and ginger (minced) a pinch

Instructions

Prepare the Meat Filling

Wash the eggplant, peel it, and cut into hinged double slices. Combine the ground pork with half an egg, salt, minced scallion and ginger, MSG, and a little sesame oil; mix well to form the filling.

Wrap the Eggplant Boxes

Place a portion of filling in the center of each eggplant slice and close gently. Beat the remaining eggs, then stir in the flour and a small splash of water to form a smooth batter.

Deep-Fry to Finish

Heat a wok over high heat and add oil. When the oil reaches about 180°C (60% hot), dip each stuffed eggplant slice into the batter to coat it completely, then drop into the oil and fry. When the slices turn deep golden yellow, remove and arrange on a plate to serve.