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.
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
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- 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