Wineshark Home Cooking - Pan-fried Stuffed Eggplant 煎釀茄子

Ingredients (for 4):

• Dace meat - 250g
• Eggplant - 1
• Tapioca starch - 1 tbsp
• Oil - 2 tbsp
• Garlic - 1 clove
• Tapioca starch - 1 tsp + 1 tbsp of water
• Chicken stock - 1/2 cup
• Soy bean pasate - 2 tsp
• Chinese yellow wine - 1 tsp
• Sugar - 1/2 tsp
• Salt - dashes
• Sesame oil - 1/2 tsp

Procedures:

1. Peel the eggplant on strips format. Then cut into slices about 2cm thick.

2. Cut in the middle to form butterfly. 

3. Mix chicken stock with soy bean paste, Chinese yellow wine, sugar and salt. 

4. Use tapioca starch to coat lightly the inside of the cut eggplant, then stuff 2 tsp dace meat inside. Smooth out the edges.

5. Heat the pan with 1 tbsp of oil, then add in the smashed garlic to stir well the oil to pick up the flavours.

6. Add in the stuffed eggplant and pan-fry until golden brown.

7. Flip the eggplant over, pour in the remaining 1 tbsp of oil, then continue to pan-fry until golden brown.

8. Pour in the pre-mixed sauce and cook until the sauce boils and eggplant totally softened.

9. Pour in the thickening and stir well, pour in sesame oil

10. Serve,