This Stuffed Eggplant with vegan pork from OmniPork Ground is a must-try!

By WoonHeng · 45 min

Ingredients

Instructions

1. Put the OmniPork Ground in a bowl. Add the carrot, ginger juice, soy sauce, vegan oyster sauce, pepper and sesame oil, and mix until well combined and thick and sticky.
2. Wash the eggplant and pat dry. Trim the ends and cut into 2-inch sections. Stand each section upright, halve it lengthwise and lay it skin side down.
3. Using a sharp knife, make 4 to 5 slits, each 5 mm deep, without cutting all the way through. Repeat with the remaining eggplant.
4. Rub the slits with cornstarch. Stuff each slit with the filling, pressing gently to adhere, smooth the top, and dust with cornstarch.
5. Pour a thin layer of oil into a large non-stick pan. Place the eggplant in one layer, stuffed side up, in batches. Pan-fry over medium-low heat until the bottom is slightly browned, then flip and fry about 3 to 5 minutes until a thin crust forms.
6. Flip so the stuffed side faces up. Add 1 tablespoon each of light soy sauce, vegan oyster sauce and doubanjiang, then slowly add 1 1/2 cups of water. Bring to a boil, cover and braise over medium heat for 2 to 3 minutes until the eggplant is cooked through.
7. Mix 2 teaspoons of cornstarch with 1 tablespoon of water. Uncover and stir the slurry into the sauce to thicken. Repeat with any remaining eggplant.
8. Garnish with chopped red jalapeños, scallions and toasted sesame seeds, and serve warm with rice.

Summarized from WoonHeng's video. Watch it for the details.

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