Chinese Stuffed Eggplant
  • 4 medium size Chinese eggplants, sliced diagonally into ½ inch discs
  • extra virgin olive oil (for frying)
  • chopped cilantro or thinly sliced green onions (for garnish)
For the filling:
  • ½ lb ground pork
  • ½ lb raw medium shrimp, deveined, shelled, and chopped
  • 1 zucchini, finely grated
  • 8 green onions, thinly sliced
  • 3 tablespoons freshly chopped cilantro
  • 2 cloves garlic
  • 1 egg
  • ¼ teaspoon granulated sugar
  • ½ teaspoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon dry sherry
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
For the sauce:
  • 1½ tablespoons oyster sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon granulated sugar
  • ½ tablespoon flour
  • ¾ to 1 cup water
  • 6 cloves garlic, minced
  1. For the sauce: In a small mixing bowl, whisk together all the ingredients, except for the garlic, then set aside.
  2. For the filling: In a large bowl, combine all the ingredients and mix with your hands, then set aside.
  3. Spoon a tablespoon of the stuffing onto the center of a slice of eggplant, then place another slice of eggplant on top (like a sandwich) and gently press down. Repeat this step with the rest of the eggplant slices.
  4. Over medium heat, pour enough oil into a large frying pan to form a layer about 1/16 inch thick. Working in batches, gently place the eggplant and fry for four minutes, turning over once halfway. Add more oil if needed. Transfer onto a plate, then set aside.
  5. After all the stuffed eggplant is fried and plated, add one tablespoon of oil into the pan, then add the remaining minced garlic. Cook the garlic for 20-25 seconds, then pour in the sauce. Cook for one to two minutes, until the sauce slightly thickens (add more water if the sauce becomes too thick).
  6. Return all the eggplant into the pan, reduce the heat to medium-low, and cover. Cook for ten to fifteen minutes, until the stuffing is cooked through. Plate, and garnish with chopped cilantro or slice green onions (optional). Serve warm with rice.
Recipe by Sprig and Flours at