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Meal Type

Cuisine

Stuffed Eggplant

Featured in the Honolulu Star-Advertiser on January 22, 2014.

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Ingredients:

Stuffed Eggplant

Filling:

  • 1/4 pound ground pork
  • 1/4 pound shrimp, chopped finely
  • 1 1/2 tablespoons low-sodium shoyu
  • 1 teaspoon oyster sauce
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon sesame oil
  • 2 tablespoons finely chopped scallion greens
  • 1 teaspoon ginger, grated
  • 1 tablespoon egg white, lightly beaten
  • Salt to taste
  • 2 long Japanese eggplant (cut on the diagonal into 1 1/4 inch pieces)
  • 1/4 cup cornstarch
  • Peanut oil for frying

Directions:

  1. In food processor, combine filling ingredients; pulse to a coarse paste.
  2. Cover and chill for 30 minutes.
  3. Slice eggplant pieces in half but not all the way through.
  4. Fill each piece with 1 tablespoon of filling; dredge in cornstarch and set aside.
  5. In large skillet, heat oil to 360°F over medium.
  6. Carefully place stuffed eggplant, into the skillet.
  7. Fry each piece for 4-5 minutes, flipping once, or until golden and filling is cooked.
  8. Drain on paper towel and serve immediately.

Makes about 14 pieces.

Approximate Nutrient Analysis per Stuffed Eggplant piece (not including salt to taste):
90 calories, 7 g fat, 1.5 g saturated fat, 25 mg cholesterol, 150 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g sugar, 4 g protein

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