What is a Chinese fried stuffed eggplant?
Chinese fried stuffed eggplant, also known as "Eggplant Boxes( 茄盒, (qié hé)," is a delightful Chinese dish that combines the rich flavors of eggplant and a flavorful meat filling. The name "茄盒" (qié hé) refers to the shape of the word, as it resembles a small box or eggplant pocket made with eggplant. This dish is visually appealing and offers a lovely contrast of textures. It consists of eggplant slices stuffed with seasoned ground pork mixture and deep-fried until crispy.
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It is quite a fun dish to make together with your family.
Ingredients
The main ingredients typically include:
Eggplants: Medium-sized eggplants are commonly used for this dish. Look for firm eggplants with smooth and shiny skin. I use Chinese eggplant, which you can easily find in Asian grocery stores.
Ground meat: I use ground pork in this recipe. You can choose any ground meat you prefer for the filling.
Seasonings for the pork filling: Light soy sauce, sesame oil, egg, green onions slices, garlic powder, Shaoxing wine, oyster sauce, a pinch of sugar, and cornstarch are commonly used to season the filling mixture. Salt and black pepper to taste. I also added "ginger onion water" to the meat. It is a typical Chinese thing to add ginger, green onion, and Sichuan peppercorns in hot water and let it soak for 10 minutes at least. Then drain the water to add to the meat filling to add flavor. (You can skip this step and replace the same amount of vegetable stock.) Dark soy sauce is optional if you want the stuffing to be darker. I did not use it.
Four mixture: this is a straightforward batter for coating the stuffed eggplant. It includes eggs, flour, water, and cornstarch—salt, and pepper to taste.
Cooking oil: You'll need cooking oil for deep frying. Olive oil also works.
Step-by-step instruction
On a cutting board, slice the eggplants into halves lengthwise and cut them into thick slices, about ¼ inch thick, and leave about ½ inch intact. This creates a cavity in each piece, resembling a box or pouch.
Combine the ground pork, seasonings, and sauce in a large bowl. Mix well to combine. Fill the eggplant slices with the prepared filling mixture. Tap a spoonful of the ground pork mixture into each eggplant slice's cavity, pressing it in gently. The final result looks like eggplant burgers! Repeat until all the pieces are filled.
Heat a generous amount of cooking oil in a deep pan or wok over medium-high heat. Meantime, dip both sides of the stuffed eggplant into the batter. While deep frying is a popular method. You can also use an air fryer if you are concerned about too much oil or have some dietary restrictions. Carefully place the stuffed eggplants into the hot oil and fry until golden brown and cooked through—a few at a time and turn them occasionally for even cooking about 3 minutes. Remove and drain excess fat on a paper towel.
Serve hot as an appetizer or side dish. You can enjoy them as is or serve them with a dipping sauce, such as chili sauce. Some people also like to serve it with a savory sauce poured over the top. This delicious sauce may include soy sauce, oyster sauce, or various seasonings.
Chinese Fried Stuffed Eggplant with Ground Pork is known for its rich flavors, a combination of textures, and satisfying taste. Enjoy!
What are the key tips for making perfect eggplant box
Creating the ideal fried stuffed eggplant requires a few essential tips. Choosing the right eggplants and ensuring a balanced and well-seasoned filling is necessary. The cooking method you choose will also affect the final result. Here are some key tips to achieve the best results:
- Eggplant Selection: Choose firm and fresh eggplants that are of medium size. The skin should be smooth and shiny. Avoid eggplants that are too large or have wrinkled skin, as they may be overripe or taste bitter.
- When hollowing out the eggplant slices, be careful not to cut through the skin or make the pieces too thin. The goal is to create a cavity that can hold the filling while maintaining the structural integrity of the eggplant slices.
- Filling Moisture: Make sure the filling mixture is moist enough. Excess moisture can cause the eggplant slices to become soggy during cooking. If the filling seems too wet, drain any excess liquid before stuffing the eggplants.
- Deep-frying gives a crispy and golden exterior but requires more oil. You can choose the method that suits your preference.
- Adjust the seasonings and fillings according to your taste preferences. Taste the filling mixture by stir fry a teaspoon before stuffing the eggplants to ensure a balanced and flavorful meat mixture.
Following these key tips gives you a better chance of making perfect fried stuffed eggplant appealing and enjoyable.
Variations
Feel free to add diced mushrooms, bell peppers, or any other of your favorite vegetables to add texture and flavor to the filling. Add chili pepper to the meat filling if you prefer a spicy filling. Sometimes, Chinese people also like to add the same fill to lotus root slices instead of eggplant. This recipe is just one variation; you can modify it according to your own tastes and preferences.
Store and reheat
To store and reheat these fried stuffed eggplants properly, allow them to cool completely before storing them. Place them in an airtight container or wrap them tightly with plastic wrap. Store them in the refrigerator for up to 2-3 days. If you initially served the fried eggplant with any sauce or toppings, it's best to add them after reheating. This ensures the best texture and flavor.
Reheating Methods: Preheat the oven to around 350°F. Place the fried stuffed eggplant on a baking sheet and reheat them in the oven for about 10-15 minutes or until heated thoroughly. You can also reheat them by heating a small amount of oil in a non-stick pan over medium heat. Place the fried stuffed eggplant in the pan and cook them on each side for a few minutes until heated and slightly crispy.
Before serving, check the reheated fried stuffed eggplant to ensure they are heated evenly and thoroughly. Cut into one to fit if the filling is hot. If necessary, adjust the reheating time accordingly. Remember that reheated fried eggplant may not be as crispy as when freshly cooked, but it should still be tasty. After reheating them for the best taste and texture, I recommend serving them as soon as possible.
Conclusion
Whether you enjoy it as a starter, side dish, or part of a larger Chinese food feast, this Chinese fried stuffed eggplant impresses with its combination of tender eggplant and flavorful filling. Experiment with different fillings, seasonings, and presentation styles to make it your own. So why wait? Give this eggplant recipe a try and bring the flavors of Chinese cuisine into your kitchen. Enjoy the process of making these delicious little eggplant pouches and savor the taste of a classic Chinese dish! Happy cooking:)
Chinese Fried Stuffed Eggplant With Ground Pork(茄盒）
Ingredients
- Meat filling mixture:
- 2 medium-sized eggplants cut into thick slices
- 1 pound ground pork
- 1 egg beaten
- 2 tablespoons green onions finely chopped.
- 4 teaspoons cornstarch
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons Shaoxing cooking wine
- pinch of sugar
- 2 teaspoons garlic
- ginger onion water: soak Sichuan peppercorns green onions, and ginger slices in hot water for 10 minutes. (optional)
- cooking oil for deep frying
- salt and black pepper to taste
- Flour batter:
- 4 eggs
- 1 cup all-purpose flour
- ½ cup water
- 1 cup cornstarch
- salt and pepper to taste
Instructions
- On a cutting board, slice the eggplants into halves lengthwise and cut them into thick slices, about ¼ inch thick, and leave about ½ inch intact. This creates a cavity in each piece, resembling a box or pouch.
- Combine the ground pork, seasonings, and sauce in a large bowl. Mix well to combine.
- Fill the eggplant slices with the prepared filling mixture. Tap a spoonful of the ground pork mixture into each eggplant slice's cavity, pressing it in gently. The final result looks like eggplant burgers! Repeat until all the pieces are filled.
- Heat a generous amount of cooking oil in a deep pan or wok over medium-high heat. Meantime, dip both sides of the stuffed eggplant into the batter. While deep frying is a popular method. You can also use an air fryer if you are concerned about too much oil or have some dietary restrictions.
- Carefully place the stuffed eggplants into the hot oil and fry until golden brown and cooked through—a few at a time and turn them occasionally for even cooking about 3 minutes. Remove and drain excess fat on a paper towel.
- Serve hot as an appetizer or side dish. You can enjoy them as is or serve them with a dipping sauce, such as chili sauce. Some people also like to serve it with a savory sauce poured over the top. This delicious sauce may include soy sauce, oyster sauce, or various seasonings.
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