Steamed Stuffed Eggplant (Zhēng Bǎo Qiézi)

Zhēng Bǎo Qiézi, or Steamed Stuffed Eggplant, is a popular dish in Tianjin Cuisine. It features tender eggplant stuffed with a savory filling, steamed to perfection, and then topped with a flavorful sauce.

Steamed Stuffed Eggplant (Zhēng Bǎo Qiézi)

Ingredients

  • 4 small eggplants
  • 200g ground pork
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 green onions, finely chopped
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. Prepare the eggplants by cutting them in half lengthwise and then scoring the flesh in a crisscross pattern. Sprinkle with salt and let sit for 10 minutes, then rinse and pat dry.
  2. In a bowl, mix together the ground pork, soy sauce, oyster sauce, garlic, ginger, green onions, Shaoxing wine, sugar, and cornstarch. Stuff the eggplant halves with the pork mixture.
  3. Place the stuffed eggplants in a steamer and steam for 15-20 minutes, or until the eggplant is tender and the pork is cooked through.
  4. In a small saucepan, heat the vegetable oil and sauté the remaining garlic until fragrant. Add the chicken broth and bring to a simmer. Season with salt and pepper to taste.
  5. Once the stuffed eggplants are done steaming, transfer them to a serving dish and pour the sauce over the top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Protein
8g
Carbohydrates
20g
Fat
9g

Supplies

Steamer Saucepan Serving dish

Tools

Knife Cutting board Bowl Spatula

Serving suggestions

Serve the Zhēng Bǎo Qiézi with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

Make sure to score the eggplant flesh before steaming to allow the flavors to penetrate the vegetable.

Cost

$10