Stuffed Eggplant Recipe (Hakka Style)

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Cut the fish fillet into chunks and blend them in a food processor with the other filling ingredients, pulsing for 20 to 25 seconds. Do not grind too finely. Set aside.
2. Cut the eggplant on a 45-degree angle into 1 cm thick slices. Lightly dust the cut faces with cornstarch through a sieve, both sides, using only a thin layer.
3. Spread about 1/2 tsp of filling on each eggplant slice, then top with about 1.5 tbsp more filling. Shape the edge with a table knife.
4. Mix all the sauce ingredients in a bowl and set aside.
5. Heat vegetable oil in a frying pan. Place the stuffed eggplant meat side down and pan-fry over medium heat until golden brown. Flip and fry the other side for 1 to 2 minutes.
6. Pour in the sauce, taking care of the hot steam, and turn the eggplants so they absorb the flavor. Fry in batches if the pan is too small, dividing the sauce in half for each batch.
7. Transfer to a plate, sprinkle with diced scallion and serve with white rice.

Summarized from Souped Up Recipes's video. Watch it for the details.

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