Fried Stuffed Chinese Eggplant Food

STIR-FRIED ASIAN EGGPLANT

Steps:

• Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
• In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
• Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

CHINESE FRIED STUFFED EGGPLANT (炸茄盒, ZHA QIE HE)

Steps:

• To make the filling: Add the ground pork into a medium-sized bowl. Add all the seasoning ingredients except the sesame oil. Mix in one direction until sticky and streaky. Add the sesame oil and mix well. Set aside.
• To prepare the eggplant: Cut off and discard the tough end of the eggplant. Slice the eggplant into 1/4" (1/2 cm) thick pieces without cutting through the eggplant, leaving a small part attached. Then keep cutting another 1/4" (1/2 cm) thick piece, this time slicing all the way through. So you will get an eggplant "slider bun" and use it to stuff the meat filling in between to form a burger. Repeat to cut all the eggplant the same way.
• To assemble: Add 1 to 2 teaspoons of filling into each eggplant pocket, depending on the eggplant size. Push down the filling, then gently press the eggplants so the filling reaches the edges of the eggplant. Do not stuff too much filling, as doing so can make it hard to cook through later.
• Make the batter: Add the flour and salt into a big bowl. Stir to mix well. Slowly add the ice water and stir with a spatula. Mix until the water is just incorporated. The batter should be runny but not too thick, able to coat the eggplant easily. You can adjust the batter by adding more water or flour, if needed.
• To cook: Add the oil into a medium-sized pot (or high-walled pan). Heat over medium heat until it reaches 350°F (176°C). Prepare a baking sheet lined with parchment or a wire rack.
• Working in batches of a few eggplant pockets at a time: dip each piece into the batter to coat well, then gently lower it into the hot oil.
• Fry until the batter is set and turns pale yellow, flipping occasionally, about 3 to 4 minutes. Remove from the oil and transfer onto the lined baking sheet to cool.
• Once you've fried all the eggplant, turn up the heat and wait until the oil reaches 375°F (190°C). Return all the eggplant to the pan in batches. Cook until the eggplant turns golden brown, another 4 to 5 minutes. Once done cooking, transfer the eggplant to the same baking sheet to cool slightly.
• Serve hot by itself or with your favorite dipping sauce.

MOM'S STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

FRIED STUFFED CHINESE EGGPLANT

Steps:

• Cut off 1 1/2 inches from bottom of eggplant and discard. Move knife 1/4 inch from cut side and cut almost but not all the way through eggplant (this is the pocket). Move knife 1/4 inch from pocket cut and cut slice free from eggplant. Make 7 more slices with pockets in same manner.
• Stir together pork, scallion, ginger, soy sauce, and salt in a bowl with a fork. Spread 1 tablespoon filling in each eggplant pocket.
• Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until it registers 360°F on thermometer (see cooks' note, below).
• Meanwhile, whisk together flour, egg, and water in a bowl until batter is smooth. Dip 4 eggplant slices, 1 at a time, into batter, shaking off excess to leave a thin coating, and fry, turning over once, until eggplant is tender when pierced with a fork and batter is pale golden, 4 to 5 minutes total. Transfer to paper towels to drain. Return oil to 360°F, then coat and fry remaining 4 slices in same manner. Drain briefly on paper towels and serve immediately.

EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE

Steps:

• Cut eggplant 1/2-inch wide by 2-inch long strips.
• Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
• When browned and soft, remove from pan about 5 minutes.
• Then repeat with rest of eggplant or sautee in 2 pans.
• On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
• Add water chestnuts.
• Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
• If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
• Fold sesame oil.
• Top with green onions and sesame seeds.
• Serve hot or cold with white rice.

ASIAN STUFFED EGGPLANT WITH HAWAIIAN-STYLE PORK (OR TURKEY) HASH

Steps:

• Combine pork or turkey, eggs, green onions water chestnuts garlic, ginger powder, pepper, sesame oil, oyster sauce, sugar and soy sauce in a large bowl. Mix well (I like to use my hands).
• Cut a wedge out of the eggplant. Stuff the pork mixture into the newly created pocket. (I always overstuff).
• If desired, put the wedge back on top of the eggplant.
• ***NOTE***There will be alot of stuffing left over. This can be made into "pork hash" burgers or made into pork hash. To make pork hash, place about 1 tablespoon of the mixture on to the middle of a wrapper. Wrap up the sides, leaving the top open and unsealed.
• Put stuffed eggplant and pork hash into a steamer, and steam for about 30 minutes.
• Serve with soy sauce mixed with dry powdered mustard, or sweet and thick teriyaki sauce or chinese black bean sauce.