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Wednesday, 27 April 2016

Stuffed Eggplant In Abalone Sauce 鲍鱼汁焖酿茄子



This is definitely my plate of comfort-food. My 7yo didn't like eggplant, so this is only for the 70's babies in my house! 

Stuffed with salted fish, minced meat and fish paste, when pan frying the stuffed eggplants, my whole house smells so good. Added some abalone sauce to further enhance the flavour.  





Ingredients:



Eggplant (cut into thick slices, slit in between for filling)


(A)

200g Minced Meat

20g Pan Fried Salted Fish 
(pan fry the salted fish with 1 tbsp oil, reserved the oil to add in the minced meat)

Juice of one thumbs size ginger

1/2 tsp Sugar

1 tsp Soy Sauce

2 tsp Oyster Sauce

1/2 tsp Sesame Oil

1/2 tsp Rice Wine




(B)

200g Fish Paste

Dash of White Pepper


Sauce:

1 tbsp Abalone Sauce

Sugar and white pepper, add to taste

Some water 

(1tsp Corn flour + 2 tsp water), mix together

Chopped Spring Onion


Some oil for cooking ~ I use Medella Premium Organic Coconut Cooking Oil



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Method:

1. Mix all (A) ingredients in a bowl. Stir with a pair of chopsticks in one direction until the mixture is gluey.

2. Stir in (B), continue to stir in one direction until well combined. 

3. Stuff the eggplant with minced meat mixture as shown in the picture.

4. Heat oil in a skillet, pan fry the eggplant until the sides are lightly brown. Add some water 3/4 cover the eggplant, abalone sauce, sugar and white pepper add to taste. Simmer until the eggplant and meat are fully cooked. Stir in corn starch mixture, when the sauce is thicken, turn off heat, garnish with some chopped spring onion and serve warm with rice.

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Enjoy!





















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