• Chinese Stuffed Eggplant

Chinese Stuffed Eggplant

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Rinse the eggplant. Cut them into 2.5cm thick slices diagonally and slice in the middle again. Be careful not to cut off. Then soak in water slightly, Remove and set aside.
Add marinade to the mixture of pork, shiitake mushrooms and chopped spring onion(10g)and stir well. Divide into 12 parts and set aside. Mix seasonings well and set aside.
Coat the inside of each eggplant with cornstarch and stuff with pork fillings. Set aside.

Heat the wok with oil, add eggplant and pan-fry them until medium well. Add seasonings and cook until done. Serve and sprinkle with remaining chopped spring onion.


After cutting the eggplant, soak it in water to prevent oxidation and blackening.
Choose minced pork with 70% lean meat and 30% fat, so it tastes better.
Add some cornstarch when stuffing the eggplant so the fillings don't fall out easily when cooking.