Shanghai Style Stuffed Eggplant (上海酿茄子)

上海酿茄子 (Shanghai Style Stuffed Eggplant) is a popular dish in Shanghai cuisine, known for its savory and flavorful taste. This recipe combines tender eggplant with a delicious stuffing, creating a delightful dish that is perfect for a family meal or special occasion.

Shanghai Style Stuffed Eggplant (上海酿茄子)

Ingredients

  • 4 small Chinese eggplants
  • 1/2 cup ground pork
  • 2 cloves garlic, minced
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1/4 cup chicken broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Sprinkle with salt and let sit for 10 minutes to draw out the bitterness. Rinse and pat dry.
  3. In a bowl, mix together the ground pork, garlic, green onions, soy sauce, oyster sauce, sugar, and sesame oil. Stuff the eggplant halves with the pork mixture.
  4. Heat the vegetable oil in a large skillet over medium heat. Place the stuffed eggplants in the skillet, stuffed side down, and cook for 3-4 minutes until browned.
  5. Flip the eggplants and add the chicken broth to the skillet. Cover and simmer for 15-20 minutes until the eggplants are tender and the pork is cooked through.
  6. Season with salt and pepper to taste. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
12g
Carbohydrates
20g
Fat
15g

Supplies

Skillet Knife Cutting board Bowl Spatula

Tools

Oven

Serving suggestions

Serve the 上海酿茄子 (Shanghai Style Stuffed Eggplant) with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For a vegetarian version, you can substitute the ground pork with finely chopped mushrooms and tofu for the stuffing.

Cost

$10