Stuffed Eggplant With Shrimp Paste

Stuffed Eggplant with Shrimp Paste is a classic Cantonese dish that combines the savory flavors of shrimp paste with the tender texture of eggplant. This dish is perfect for a family dinner or a special gathering with friends.

Stuffed Eggplant With Shrimp Paste

Ingredients

  • 4 small eggplants
  • 1/2 cup shrimp paste
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/4 cup green onions, chopped
  • 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 moisture.
  3. In a bowl, mix the shrimp paste, minced garlic, soy sauce, oyster sauce, sugar, and green onions.
  4. Rinse the eggplants and pat dry. Stuff the eggplant halves with the shrimp paste mixture.
  5. 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 golden brown.
  6. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the eggplants are tender.
  7. Serve the stuffed eggplants hot, garnished with additional green onions if desired.

Cooking & Preparation

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

Nutritional facts per 1 serving

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

Supplies

Baking sheet Skillet Knife Cutting board Bowl

Tools

Oven Stovetop

Serving suggestions

Serve the stuffed eggplants with steamed jasmine rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

Be sure to rinse the eggplants after salting to remove excess salt before stuffing them with the shrimp paste mixture.

Cost

$12