Deep Fried Eggplant

Deep frying gives the eggplant a golden color and a crispy texture in this easy to make eggplant recipe. Indeed, juicy meat inside won't leave you hungry.

Prep time: 15 minutes.

Cook time: 20 minutes.

Utensils:

Wok, colander, bowls, kitchen paper.

Makes 10-15 portions of deep fried eggplants, serves 3 as a side dish.

Ingredients:

2 eggplants

2 egg white

14 oz./400 g ground pork/or Paneer if vegetarian

7 oz./200 g shrimp, peeled, cut into bite-sized pieces

2 tbsps.chopped scallion

2 tbsps.minced fresh ginger

5-10 tbsps.vegetable oil

2 tbsps.flour, mixed with 4 tbsps.water in a bowl.

Seasonings:

2 tsps.light soy sauce

1 tsp.sesame oil

2 tsps.chicken essence

1 tsp.ground black pepper

1/2 tsp.Shao-Hsing rice wine, or dry sherry

1 tsp.sugar, or to taste

1 tsp.salt, or to taste

Directions:

1. In a mixing bowl, gently combine ground pork, egg white, shrimp, scallion, ginger, and all the seasonings together, stir clockwise 15 minutes.

2. Slice eggplant according to P1, try not to cut off the end of each slice (P2).

P1
P2

3. Use a spoon to fill ground pork mixture into each eggplant slice (P3). Coat lightly with flour/water mixture (P4).

P3
P4

4. Add 5-10 tbsps.vegetable oil in a wok, turn on heat to medium, when hot, deep fry each eggplant for 4-5 minutes, or until golden (P5). Drain well in a colander and dry the excess oil on kitchen papers.

P5

5. Remove to a plate, let cool 3 minutes, serve warm with ketchup if desired (P6).

P6

Vegetarians can fill it with mashed Paneer(Cottage cheese)