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.
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
- 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 moisture.
- In a bowl, mix the shrimp paste, minced garlic, soy sauce, oyster sauce, sugar, and green onions.
- Rinse the eggplants and pat dry. Stuff the eggplant halves with the shrimp paste 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 golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until the eggplants are tender.
- 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