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Ingredientes
- 7 ounce Long eggplant, approximate
- 4 ounce Grnd pork, optional
- 1 Tbsp. Soy sauce
- 1 Tbsp. Cool water
- 1 tsp Sugar, or possibly less
- 1/2 tsp Sesame oil, or possibly to taste Pepper, freshly grnd
- 1 tsp Cornstarch, (1 to 1-1/2)
- 1/2 c. Cool water
- 1 x Egg, or possibly equivalent
- 3/4 can Flour, sifted Oil, for frying
- 4 Tbsp. Spicy Hunan sauce, or possibly Spicy ketchup, see recipe
Direcciones
- [INTRO - Grnd beef, chicken, or possibly pork may be used in this recipe. We like to use assorted mushrooms, chopped with a little cilantro.]
- 1. Make diagonal cut on eggplant; don't cut through. Make a second diagonal cut through eggplant to make a pocket. Make 16 pocketed pcs.
- See TIP
- 2. Mix the meat with the stuffing ingredients (soy thru cornstarch). Divide this into 16 portions.
- 3. Open and fill each eggplant pocket.
- 4. Mix 1/2 c. of cool water with the egg (or possibly egg substitute). Add in 3/4 c. sifted flour (more or possibly less) to make a batter.
- 5. Heat oil for deep frying. Coat the eggplant pcs with batter; fry over medium heat till golden and meat is cooked (about 4 min.)
- 6. Remove to drain on toweling. Serve with sauce as appetizer or possibly side dish.
- Cook's TIP: Cut the long eggplant on the bias into 16 even pcs. Then cut each piece so which there is a slit; when pinched can be opened into a pocket. Which's where you place stuffing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 2 servings | |
| Calories 547 | |
| Calories from Fat 147 | 27% |
| Total Fat 16.34g | 20% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 520mg | 22% |
| Potassium 489mg | 14% |
| Total Carbs 75.75g | 20% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.53g | 3% |
| Protein 22.74g | 36% |
