Pan-Fried Stuffed Eggplant Boxes
Tender, non-greasy and delicious Zhejiang dish: eggplant slices stuffed with meat filling, pan-fried then braised.
Ingredients
long eggplant
2
ground pork
150 g
egg
1
soaked dried shrimp
10 g
chopped cilantro
10 g
vegetable oil
50 g
sesame oil
15 g
salt
4 g
MSG
2 g
ground Sichuan peppercorn
10 g
all-purpose flour
to taste
chopped scallion
5 g
minced ginger
5 g
Instructions
1
Step 1
Peel the eggplants, cut them into 3 mm thick slices, and chop the soaked dried shrimp into fine pieces.
2
Step 2
Place the ground pork in a bowl, add chopped scallion, minced ginger, salt, MSG, ground Sichuan peppercorn, and sesame oil, then stir thoroughly to combine.
3
Step 3
Place a portion of the meat filling between two slices of eggplant, dip the assembled eggplant in flour, then coat it in egg batter.
4
Step 4
Pour vegetable oil into a pan and heat. Add the batter-coated eggplant boxes and fry until both sides turn golden brown. Then add a ladle of broth, cover the pan, and simmer over low heat for 5 minutes. Sprinkle with cilantro and serve.
