Chinese stuffed eggplant

Chinese stuffed eggplant

Based on 12 ratings
二两以上

二两以上

Community member

"This is one of my mother's best dishes. As a child, I looked forward to eating this every summer. Today it’s one of my favorite summer dishes, simple and perfect for family dinners."

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
3
eggplants
250 g
ground pork
4
green onions
10 g
ginger
1
egg
1 tbsp
vegetable oil
4 tbsp
light soy sauce (divided)
2 tsp
dark soy sauce
1
star anise
2 tsp
Sichuan peppercorns
green onion for garnish
MetricImperial

Utensils

fine grater, large bowl, cooking spoon, cutting board, knife, bamboo steamer and wok or steam pot, small bowl

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

3-ways-to-steam-vegetables

3 ways to steam vegetables

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal694
Fat47 g
Protein53 g
Carb15 g
  • Step 1/5

    Finely cut green onions, grate ginger, crack the egg, and mix them with ground pork. Add vegetable oil, then light and dark soy sauce. Beat the mixture vigorously after adding each liquid until absorbed. The final mixture should be more or less sticky.
    • 4 green onions
    • 10 g ginger
    • 1 egg
    • 250 g ground pork
    • 1 tbsp vegetable oil
    • 3 tbsp light soy sauce
    • 2 tsp dark soy sauce
    • fine grater
    • large bowl
    • cooking spoon
    • cutting board
    • knife

    Finely cut green onions, grate ginger, crack the egg, and mix them with ground pork. Add vegetable oil, then light and dark soy sauce. Beat the mixture vigorously after adding each liquid until absorbed. The final mixture should be more or less sticky.

  • Step 2/5

    Halve the eggplant lengthwise. Cut each half into thick slices. Then make a deep slit in each slice to make a pocket within the eggplant’s flesh.
    • 3 eggplants

    Halve the eggplant lengthwise. Cut each half into thick slices. Then make a deep slit in each slice to make a pocket within the eggplant’s flesh.

  • Step 3/5

    Fill each eggplant pocket with some of the meat mixture. Then close it by pressing gently.

    Fill each eggplant pocket with some of the meat mixture. Then close it by pressing gently.

  • Step 4/5

    Put stuffed eggplant pieces into the steamer. Add star anise and Sichuan peppercorns to the broth.
    • 1 star anise
    • 2 tsp Sichuan peppercorns
    • bamboo steamer and wok or steam pot

    Put stuffed eggplant pieces into the steamer. Add star anise and Sichuan peppercorns to the broth.

  • Step 5/5

    • green onion for garnish
    • 1 tbsp light soy sauce
    • 3 tbsp steam broth
    • small bowl

    Steam for approx. 20 min. Garnish with green onion. Enjoy! (Optional: As a sauce, dilute some light soy sauce with steam broth. Coat the dish with it.)

  • Enjoy your meal!

    Chinese stuffed eggplant

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