Recipe - Ground Meat In Eggplant With Spicy Hunan Sauce

7 ounce Long eggplant; approximate

STUFFING
4 ounce Ground pork; optional
1 tablespoon Soy sauce
1 tablespoon Cold water
1 teaspoon Sugar; or less
One half teaspoon Sesame oil; or to taste
Pepper; freshly ground
1 teaspoon Cornstarch; (1 to 11/2)

BATTER
One half cup Cold water
1 Egg; or equivalent
Three fourths cn Flour; sifted
Oil; for frying
4 tablespoon Spicy Hunan sauce; or
Spicy ketchup; see recipe

[INTRO Ground beef, chicken, or pork may be used in this recipe. We like
to use assorted mushrooms, minced with a little cilantro.]

1. Make diagonal cut on eggplant; do not cut through. Make a second
diagonal cut through eggplant to make a pocket. Make 16 pocketed pieces.
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 One half cup of cold water with the egg (or egg substitute). Add
Three fourths cup sifted flour (more or less) to make a batter. 5. Heat oil for deep
frying. Coat the eggplant pieces with batter; fry over medium heat until
golden brown and meat is cooked (about 4 minutes.) 6. Remove to drain on
toweling. Serve with sauce as appetizer or side dish.

WeiChuan's Cooking School Cookbook: ISBN 0941676269 (1994 Taiwan).
McRecipe on 9/22/97; tastetested by patH (phannema@wizard.ucr.edu)

Cook's TIP: Cut the long eggplant on the bias into 16 even pieces. Then cut
each piece so that there is a slit; when pinched can be opened into a
pocket. That's where you place stuffing.

Recipe by: Chinese Cooking Made Easy by WeiChuan (1994)

Posted to MCRecipe Digest V1 #798 by KitPATh phannema@wizard.ucr.edu on
Sep 22, 1997