Recipe - Steamed Stuffed Eggplant

Filling for eggplant
1 Eggplant

1. Prepare either of the fillings "Eggplant Filling #1/#2".

2. Wash eggplant. Cut in half lengthwise and scoop out seeds. Stuff filling
into bottom half of eggplant and cover with top half.

3. Place on a heatproof dish. Then steam until done (about 30 minutes). See
"Howto Section".

4. Cut eggplant crosswise, through stuffing, in One half to 1inch slices, and
serve. VARIATIONS:

1. To cut: Cut a 1One half inch slice from each end of the eggplant, reserving
the slices. With a sharp knife or apple corer, hollow out the eggplant's
center about 1inch in diameter. Then stuff with filling and replace the
end slices, fastening them with toothpicks. After steaming, cut crosswise
as in step 4.

2. To simmer: After step 2, boil 1One half cups water. Add eggplant and simmer,
covered, 45 minutes, turning several times for even cooking. Remove
eggplant; slice and keep warm. Then add to liquids in pan 1 egg yolk,
beaten; One half teaspoon salt and a dash of pepper. Cook, stirring, until sauce
thickens. Pour sauce over eggplant and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.