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 Add yours

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

  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?

  3. Big Dude says:

    They look delicious and your plate looks perfect.

  4. Deana Sidney says:

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

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