Stuffed Eggplants in Garlic Sauce

Stuffed Eggplants in Garlic Sauce is a dairy free side dish. For 29 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 45 calories, 2g of protein, and 2g of fat each. A mixture of sugar, light soy sauce, ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 623 foodies and cooks. It is brought to you by China Sichuan Food. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a rather bad spoonacular score of 28%. Try Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce, Stuffed Dried Eggplants And Peppers, and Hot garlic-ginger eggplants for similar recipes.

Servings: 20

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cut the eggplants into 2 cm thick slices. And then divide into two halves from the center. Mix egg, ground pork, salt, ginger and scallion well in a large bowl and set aside. Place the filling into the eggplant box one by one.Prepare another large bowl. Add cornstarch, flour and egg to make the coating. Coat each eggplant box one by one. Heat up cooking oil in wok. Place the eggplant one by one to deep-fry until you can see the surface becomes slightly golden blown and you can see the laces on the edges of the eggplant boxes. In another small bowl, mix all the ingredients for Chinese garlic sauce in. Set aside. Heat up cooking oil in another pan. Add Chinese garlic sauce to stir-fry until you can smell the aroma. Return the fried eggplants and mix well with the sauce. Transfer to serving plate and garnish some chopped spring onions

 

Step by step:

1. Cut the eggplants into 2 cm thick slices. And then divide into two halves from the center.

2. Mix egg, ground pork, salt, ginger and scallion well in a large bowl and set aside.

3. Place the filling into the eggplant box one by one.Prepare another large bowl.

4. Add cornstarch, flour and egg to make the coating. Coat each eggplant box one by one.

5. Heat up cooking oil in wok.

6. Place the eggplant one by one to deep-fry until you can see the surface becomes slightly golden blown and you can see the laces on the edges of the eggplant boxes. In another small bowl, mix all the ingredients for Chinese garlic sauce in. Set aside.

7. Heat up cooking oil in another pan.

8. Add Chinese garlic sauce to stir-fry until you can smell the aroma. Return the fried eggplants and mix well with the sauce.

9. Transfer to serving plate and garnish some chopped spring onions

Nutrition Information:

covered percent of daily need