Fried Eggplant Stuffed with Pork (炸茄盒)

炸茄盒

Fried Eggplant Stuffed with Pork (炸茄盒) — ShandongShandong home cooking.

Ingredients

• eggplant, sliced 1cm thick
• ground pork
• garlic, minced
• light soy sauce
• all-purpose flour
• cornstarch
• water
• neutral oil (for frying)

Instructions

1. Slice eggplant into 1cm rounds, cut halfway through but not all the way—create a pocket. (Slice is connected at bottom, like a book)
2. Season pork with soy sauce and garlic, stuff into eggplant pockets. (Pork visible but not overflowing)
3. Mix flour, cornstarch, and water into smooth batter—consistency of heavy cream. (Batter flows slowly off spoon in ribbons)
4. Heat oil to 170°C, dip stuffed eggplant in batter, fry until golden 3-4 minutes per side. (Batter puffs and turns golden, oil bubbles vigorously)
5. Drain on rack (not paper towel—keeps bottom crisp), serve immediately. (Crust stays matte and crackly)