Steamed Stuffed Eggplants (蒸填充茄子)
蒸填充茄子 (Steamed Stuffed Eggplants) is a classic dish in Shanxi Cuisine, featuring tender eggplants stuffed with a savory filling and steamed to perfection.
Ingredients
- 4 small eggplants
- 200g ground pork
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
Instructions
- Prepare the eggplants by cutting them in half lengthwise and making slits in a crisscross pattern on the cut side. 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, green onions, garlic, soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper.
- Stuff the pork mixture into the eggplant halves, pressing gently to adhere.
- Place the stuffed eggplants in a steaming dish and drizzle with vegetable oil.
- Steam over high heat for 20-25 minutes, or until the eggplants are tender and the filling is cooked through.
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
- 15g
- Fat
- 10g
Supplies
Steaming dish Knife Cutting board
Tools
Steamer
Serving suggestions
Serve the steamed stuffed eggplants with steamed rice for a satisfying meal.
Tips & tricks
For a vegetarian version, substitute the ground pork with finely chopped mushrooms and tofu.
Cost
$10