A good friend of mine shared her stuffed eggplant recipe on facebook the other day. Boy oh boy did the picture made my stomach grumble... the picture screamed of yummy-ness that I dropped everything i was doing and went straight to the kitchen to cook.
Once in the kitchen i was faced with a predicament, it was an "ARE-YOU-KIDDING-ME? moment... The eggplants in Australia must have been healthier, they were round and plump and easy to slice and stuff, while the eggplants in my kitchen were long and thin with a circumference of a little less than an inch (loser!!!).
So anyway, i didn't let that deter me, i figured i can just slice the eggplants lengthwise and roll them...
Eggplants, sliced thinly lengthwise
1-2 egg, beaten
1/4 kg of ground pork
1 onion finely chopped
2-3 cloves garlic minced
1 celery stalk finely chopped
1 carrot grated
1 tbsp chinese five spice powder
1. mix pork, garlic, onion, celery, carrot and five spice powder. (I used my hands, its more fun)
2. to assemble, place 1tsp of the meat mixture on the end of an eggplant slice, role and secure with a toothpick seam side down, dredge with corn flour, dip in egg and then dredge (again) with corn flour.
3. shallow fry on low-medium heat til all sides are browned. you can remove toothpick once the seam side has browned and crisped up...
serve with chinese black vinegar as dipping sauce, or balsamic vinegar
and eat using chopsticks!!! because its more fun...