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 EpicurePork 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
white or black pepper
Mix all ingredients together. Saute a small piece to test for seasoning.
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.
(Joe - GardenGuru)
1 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
Salt and pepper
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.
1 green onion minced
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.