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LOCATION: Recipes >> Eggplant Casserole Recipes >> Stuffed Eggplant 06

Print this Recipe    Stuffed Eggplant 06

Fried stuffed eggplant

1 large eggplant
salt
8 water chestnuts, minced
3/4 lb ground pork
4 scallions, minced, white and green parts
1 T ginger, minced
1 T sherry
2 t soy
1/2 t salt
1 t sugar
2 egg whites beaten with a little water
water chestnut flour (substitute cornstarch or flour)

Slice eggplant 1/2" thick; halve these slices into half-moons and
cut a pouch so that you have two 1/4" half-slices joined by a thin
bridge of eggplant. rub salt into cut faces and let sit 15 min or
so. Squeeze eggplant to remove bitter brown juice. Combine all
remaining ingredients. Stuff a T or so into each eggplant pouch
and squash flat. Dip into egg white and then flour. Fry at 350
until golden on all sides. Serve with any dipping sauce.

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