🍆 You’ve (probably) never had eggplant like this! (釀茄子)

By Made With Lau · 45 min

Ingredients

Instructions

1. Make the filling: peel and devein the shrimp, rinse and squeeze dry. Pat the tonguefish dry, slice thinly, then smash and chop it until it forms a soft paste.
2. Smash and chop the shrimp until it becomes a paste, then mix it with the fish paste and smash again.
3. Mix white pepper, salt, sugar, cornstarch and water into the paste, then stir very thoroughly until sticky. Chill while you prepare the eggplant.
4. Trim the eggplant ends. Cut at an angle into 1/2-inch thick pieces, making a slit 3/4 of the way through each piece in the middle.
5. Stuff each slit with the filling, smoothing the sides with a spoon.
6. Mince the garlic, ginger and chili pepper and set aside. Mix sugar, light soy sauce, dark soy sauce, oyster sauce, vinegar and 5 tbsp water, then stir in cornstarch and chili sauce.
7. Heat a flat-bottomed pan on high, add oil, then lower to medium or low. Add the stuffed eggplant in one layer.
8. Cover and cook on low for 1 minute. Uncover, and when the bottoms are golden brown, flip. Add more oil, cover and cook 30 seconds more.
9. Turn heat to high, add 2 tbsp water, turn off the heat and cover. Steam 2-3 minutes until cooked through. Then return to high for 15-20 seconds to cook off moisture and plate.
10. In a clean pan on low, heat 1 tsp corn oil and fry the garlic, ginger and chili for 20-30 seconds until fragrant. Pour in the sauce, stirring constantly, and bring to a boil. Add water if too thick, then turn off the heat and stir in sesame oil.

Summarized from Made With Lau's video. Watch it for the details.

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