Crispy Eggplant Stuffed with Pork recipe - ingredients, nutrition and when to eat it
This Chinese-style dish is made by stuffing pork between slices of eggplant and frying them.
This Chinese-style dish is made by stuffing pork between slices of eggplant and frying them. The outside is crisp, while the soft eggplant and savory pork inside make a lovely combination. Serve it hot and freshly fried as a lunch or dinner side dish.
Chinese · 35 minutes to cook
Nutrition (per 676.8g serving): 3658.7 kcal · protein 26.3g · carbohydrate 36.6g · fat 369.3g · sodium 766.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the eggplant about 1 cm thick so the filling stays in place and the slices are easy to handle.
Tips: Fry two or three pieces at a time; adding too many at once will lower the oil temperature.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Ground pork — 80 g
- Flour — 2 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 0.5 cup
- Green onion — 0.2 pc
- Garlic — 0.5 clove
- Soy sauce — 0.5 Tbsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 400 ml