Shrimp Stuffed Eggplant

SHRIMP STUFFED EGGPLANT
Eggplant
1/2 lb shrimp ,peeled and deveined
1/4 tsp. salt
1 tsp. cornstarch
1 tsp. white sugar
1/8 tsp. white pepper
1 tsp. oyster sauce
1 tsp. sesame oil
1 tsp. Shaoxing rice wine
1 egg white, lightly beaten
2 green onion, finely chopped
1-1/2 tsp. vegetable oil
2 Chinese eggplants

Sauce
2 Tbsp. oyster sauce
1 tsp. white sugar
1/2 tsp. cornstarch
1 clove garlic ,minced
1 green onion ,chopped
Eggplant Instructions
  • Coarsely chop the shrimp. In a medium bowl, combine chopped shrimp, salt, cornstarch, sugar, white pepper, oyster sauce, sesame oil, rice wine and egg white.
  • Transfer to a food processor and process until a coarse paste forms.
  • Transfer paste to a bowl and then add green onions and vegetable oil; stir until well combined.
  • Cover with plastic wrap and put in the fridge for 15 to 30 minutes.
  • Slice each eggplant on the diagonal, about 1-inch thick, then slice through the middle, but not all the way, to create a pocket for the shrimp.
  • Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture.
  • Repeat until all the eggplant slices are filled.
  • Heat a wok or skillet over medium-high heat with 1/4 inch of vegetable oil.
  • Working in batches, fry the eggplant slices for two minutes on each side until browned.
  • Drain on a plate lined with paper towel.
  • Transfer browned eggplant slices to a clean wok or skillet.
  • Add ½ cup water, cover and steam for 5 minutes or until the eggplant is soft and the shrimp is pink and cooked through.
  • Arrange the eggplant on a platter. Set aside.
Sauce Instructions
  • In a small saucepan, combine the oyster sauce, sugar, cornstarch and 2 tablespoons of water.
  • Cook, stirring for a minute or until sauce thickens.
  • Stir in the chopped garlic and chopped green onion.
  • Top each eggplant slices with the thick sauce. Serve and enjoy!
  • Makes 8

How to Make Stuffed Eggplant

Stuffed eggplant is made by filling Chinese eggplant with mashed shrimp. The girls and I absolutely loved this dish at Chon Saan (in Belize City), so we wanted to try and see if we could cook it at home.  This dish is equally fresh, savory and aromatic with the flavor of the shrimp complemented wonderfully by salty oyster sauce and wafts of heavenly sesame oil.

The highlight of this dish is the unique flavor of the Chinese eggplant. It’s milder than its Western counterparts and acts as a great base for the shrimp filling. Make sure you use fresh Chinese eggplants for this dish.