Crispy and Juicy Fried Eggplant: Stuffed with Flavorful Pork Filling for an Amazing Bite!
Eggplant, Don’t Ask ‘What is Eggplant?’ Anymore! Recipe for Delicious Fried Eggplant That Fills Your Mouth with Flavor.
This is a spectacular fried eggplant dish, where tender eggplant is generously stuffed with a rich, juicy pork filling and then fried to a perfect crisp. Each bite offers a delightful contrast of crispy exterior and moist interior! Enjoy this special dish at home, loved by everyone from kids to adults.
Eggplant Fritter Main Ingredients- 1 Eggplant
- 1 cup Ground Pork
- 0.5 cup Chives (finely chopped)
- 0.5 cup Minced Green Onion
- 2 Tbsp All-Purpose Flour (for filling)
- 2 Tbsp Sesame Oil
- 1 tsp Salt
- 0.5 tsp Ginger (powder or minced)
- A pinch of Black Pepper
Crispy Batter Ingredients- 1 cup All-Purpose Flour
- 0.8 cup Cold Water
- 1 cup All-Purpose Flour
- 0.8 cup Cold Water
Cooking Instructions
Step 1
In a large bowl, combine the ground pork, finely chopped chives, minced green onion, 2 Tbsp all-purpose flour (for filling), 2 Tbsp sesame oil, 1 tsp salt, 0.5 tsp ginger powder, and a pinch of black pepper. This is how you prepare the filling.
Step 2
Knead the prepared filling ingredients vigorously with your hands until they become cohesive and slightly sticky. A well-kneaded filling will hold its shape nicely during frying and prevent it from falling apart.
Step 3
Wash the eggplant thoroughly. Slice it into approximately 1 cm (about 0.4 inches) thick rounds. Make a cut about two-thirds of the way through the center of each slice, without cutting all the way, to create a pocket for the filling. This preparation makes stuffing the eggplant much easier.
Step 4
In a separate bowl, prepare the batter by mixing 1 cup of all-purpose flour with 0.8 cup of cold water. The ratio of flour to water should be around 1.5:1, creating a batter that is neither too thick nor too thin. (Tip: Using ice-cold water will result in an extra crispy batter.)
Step 5
Carefully stuff the pork filling into the pocket you created in each eggplant slice. Gently press the filling in to ensure it’s packed tightly and doesn’t spill out when fried.
Step 6
Heat a generous amount of frying oil in a pot to 170-180°C (338-356°F). (A drop of batter should sizzle and float immediately.) Dip each stuffed eggplant slice into the prepared batter, ensuring it’s fully coated, then carefully lower it into the hot oil. Fry for about 3-4 minutes, turning occasionally, until the eggplant is golden brown and crispy. This is the first fry.
Step 7
Remove the fried eggplant from the oil and place them on a wire rack to drain any excess oil. Allow them to cool slightly. Then, re-heat the oil to around 180°C (356°F) and quickly fry the eggplant again for about 30 seconds to 1 minute. This double-frying process ensures the exterior becomes exceptionally crispy while the inside remains wonderfully moist. Enjoy your perfectly made fried eggplant!
