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.
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
- 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.
- 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.
- 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.
- 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.
- 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