Chinese-Style Eggplants with Minced Meat
Description
Chinese-style stuffed eggplants can be served either warm or cooled. Traditionally they are served with soy sauce, but I prefer eating them with sweet and sour sauce or ketchup. They can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Chinese-style stuffed eggplants.
- 2
Step 2
Add garlic passed through a press and finely chopped parsley to the minced meat.
- 3
Step 3
Add the sesame oil and soy sauce.
- 4
Step 4
Season with salt and pepper to taste. Thoroughly mix the ground meat.
- 5
Step 5
Cut the eggplant into thin rounds. You can slice it into rounds, or cut it book-style (two rounds together, without cutting all the way through the flesh between them). Salt and let sit for 10 minutes.
- 6
Step 6
Once the time is up, rinse the eggplants, squeeze them thoroughly, and then pat dry with a paper towel.
- 7
Step 7
For one eggplant slice, place a little meat filling and cover the filling with a second eggplant slice. Press lightly so the filling spreads evenly between the slices.
- 8
Step 8
Thus, we'll do the same with the remaining eggplants.
- 9
Step 9
First, coat the prepared pieces well in flour.
- 10
Step 10
And then dip into the beaten egg.
- 11
Step 11
Pan-fry the eggplants in a skillet with vegetable oil over low heat, covered. I pan-fried them for about 4–5 minutes on each side. Then transfer the fried eggplants to a paper towel to remove excess oil.
- 12
Step 12
Our Chinese-style stuffed eggplants are ready! Serve them with soy sauce or with any other.
- 13
Step 13
The appetizer is ready. Serve to the table.