"Recipes are meant to be shared"...Ann Thibeault

Tuesday, September 11, 2012

Crispy Pork Stuffed Eggplant

If you love eggplant, you will love this combination of eggplant, pork and tempura batter.

Moe declared the recipe a "keeper" and one that he would be happy to eat often.


The inspiration for dinner came from Adam -  author of  The Unorthodox Epicure.
You can find Adam's recipe here.


I took the basic idea of stuffing eggplant with seasoned pork and dipping in batter before frying, but seasoned it using the same pork filling I use for wontons.

And I also used my own version of  Asian Chili sauce and my favourite "Tempura" style batter.


Sides were fried rice 
and sauteed Baby Bok Choy/Shanghai Bok Choy
 seasoned with garlic.

Crispy Pork Stuffed Eggplant 

Adapted from The Unorthodox Epicure

Pork Filling
1/2 pound finely ground pork
1  inch  piece ginger grated
2 to 3 cloves of garlic minced or grated (Use a Microplane to grate)
1 chopped green onion
2 tablespoons Shaoxing wine
1 teaspoon sesame oil
salt
white or black pepper

Mix all ingredients together.  Saute a small piece to test for seasoning.
Eggplant
Japanese Eggplants or small purple or white eggplants
Peel eggplant.  Cut into 1 inch slices.  Make a horizontal cut in each round, stopping short of cutting all the way through.  Stuff a little of the pork filling between the slices.

Tempura Batter 
(Joe - GardenGuru)
1 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
Salt and pepper
Soda Water

Spicy Asian Chili Sauce

1/2 cup rice vinegar
1 or 2 tablespoons of garlic chili sauce
1 or 2 tablespoons Thai sweet chili sauce.
minced ginger
minced garlic
1 green onion minced
sesame oil

Mix all ingredients together.  Adjust to suit own taste.
Heat Peanut Oil to 375°F
Mix dry ingredients.  Add enough soda water to make a thin "pancake" batter.
The eggplant is twice fried.  Fry in stages, 3 or 4 pieces at a time.  Dip stuffed eggplant into flour and then into batter.  Slowly place in hot oil and fry until golden. Turning once. About 4 minutes.   Remove and drain on paper towels.   Just before serving, reheat the oil and fry each piece for another one to two minutes until golden brown.  Serve with spicy chili sauce.

4 comments:

  1. Inspiration for recipes comes from everywhere. I love that you made this your own.

    ReplyDelete
  2. Oh hello:) Yum Ann..The filling is similar to pork hoisin cups I like to make..or even gyozas..I love eggplant..so what is there not to like?

    ReplyDelete
  3. They look delicious and your plate looks perfect.

    ReplyDelete
  4. The minute I saw this picture I rushed here. Great little recipe with all my favorite flavors... Thanks for sharing!!!

    ReplyDelete

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