stuffed eggplant in garlic sauce Sichuan

By foodiva

Ingredients

• 2 eggplants
• 1 middle size egg
• 100 g ground pork
• 1 scallion
• 1 inch root ginger,chopped
• 1 teaspoon black pepper powder
• 2 spring onions,chopped
• 1 teaspoon salt
• 3 tablespoons water
• 1 middle size egg
• 2 tablespoons flour
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon salt
• 1/2 egg
• 3 chili peppers
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 tablespoon vinegar
• 1/2 tablespoon light soy sauce
• 2 teaspoons cooking wine
• 3 garlic cloves,finely chopped
• 1 scallion,finely chopped
• 2 teaspoons cornstarch
• 1 tablespoon sesame oil
• 1 inch ginger,chopped

Preparation

Step 1

Stir fry

However, eggplants are so excellent with Chinese garlic sauce. Stir-fried eggplants in Chinese garlic sauce（鱼香茄子）is daily and common dish in my hometown.

Now this dish is a featured dish in many Sichuan style restaurants.  The eggplants can be eaten directly after deep-frying. So you can choose to flavor any half of the deep-fried eggplants and serve as two flavors.

Firstly come to the filling. I use pork filling. Mix ground pork, half of an egg, ginger and scallion together to make the fillings. I chop ginger, scallion along with pork.

Then deal with the eggplants. Cut the eggplants into round slices with 2 cm thick. And then divide each section into two halves from the center. Do not cut off.

And then add flour, water and cornstarch to make a coating. The concentration should be similar to yoghourt.

And then coat each eggplant section and begin to deep-fry.

Tips:When placing the eggplants sections down, put it vertically firstly and then lay down quickly.

Yield:

Serve:

Cut the eggplants into 2 cm thick slices. And then divide into two halves from the center.

Mix egg, ground pork, salt, ginger and scallion well in a large bowl and set aside.

Place the filling into the eggplant box one by one.

Prepare another large bowl. Add cornstarch, flour and egg to make the coating.

Heat up cooking oil in wok. Place the eggplant one by one to deep-fry until you can see the surface becomes slightly golden blown and you can see the laces on the edges of the eggplant boxes.

In another small bowl, mix all the ingredients for Chinese garlic sauce in. Set aside.

Heat up cooking oil in another pan. Add Chinese garlic sauce to stir-fry until you can smell the aroma. Return the fried eggplants and mix well with the sauce.

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