The Chinese Stuffed Eggplant My Dad's Made 100,000 Times

Method7 steps · about 50 min

1. 1

   Step 1: Peel and devein the 7 oz shrimp; briefly rinse off shell debris with clean water and dry thoroughly. Pat the 7 oz tonguefish fillet dry and cut into thin slices. Using the broad side of a cleaver carefully smash the fish, gather and smash again, then chop to break remaining connective strands. Separately smash and finely chop the shrimp to a sticky paste. Fold the fish and shrimp pastes together and smash thoroughly.

   Uses 7 oz shrimp · 7 oz tonguefish fillet · Water for rinsing shrimp, as needed

2. 2

   Step 2: Mix 1/4 tsp white pepper, 1/2 tsp salt, 1/2 tsp sugar, 1 tbsp cornstarch, the filling's 1 tsp sesame oil and 2 tbsp water. Work this marinade thoroughly into the prepared fish-and-shrimp paste until absorbed and sticky. Refrigerate while preparing the eggplant.

   Uses Fish-and-shrimp paste · 1/2 tsp salt, for filling · 1/2 tsp sugar, for filling · 1 tbsp cornstarch, for filling · 1/4 tsp white pepper · 1 tsp sesame oil, for filling · 2 tbsp water, for filling

3. 3

   Step 3: Trim off the stem and the end of the eggplant. We want to end up with a 1/2-inch thick piece of eggplant with a slit in the middle, where we're going to put the filling. The slit will go about 3/4 of the way through, so that the top and the bottom of the eggplant can both sandwich the filling and stay intact. We're also going to cut our slices at an angle, so each piece will be longer, with more surface area. The first cut, 1/4-inch from the end, will become the slit, so angle your knife and cut 3/4 of the way through the eggplant. Make the second cut all the way through. The entire piece should be about 1/2-inch thick. That's your first piece of stuffable eggplant! Repeat with the rest of the eggplant.

   Uses 1 lb Chinese eggplant

4. 4

   Step 4: Take the chilled filling from the refrigerator. Spoon it into the prepared hinged eggplant pockets, distributing it among the pieces, and level the edges with the spoon. If any filling does not fit, refrigerate it promptly and cook it separately for another use.

   Uses Hinged eggplant pockets · Chilled fish-and-shrimp filling

5. 5

   Step 5: Smash, peel and mince the 2 garlic cloves. Smash and mince the 3 ginger slices. Discard the chili stem and mince the chili finely. Reserve these aromatics together. In a separate clean bowl mix the sauce's 2 tbsp sugar, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 1/2 tbsp vinegar and 5 tbsp water; taste this clean sauce and adjust if desired. Mix in 2 tsp cornstarch and 1/2 tsp chili sauce.

   Uses 2 cloves garlic · 1 whole chili pepper · 3 slices ginger · 2 tbsp sugar, for sauce · 2 tbsp light soy sauce · 1 tbsp dark soy sauce · 1 tbsp oyster sauce · 1 1/2 tbsp vinegar

6. 6

   Step 6: Heat a flat-bottomed pan or skillet on high. Add 2 tbsp of the frying corn oil, swirl, then reduce to medium or low. Add the stuffed eggplant pieces; optionally add 1 tbsp oil around the edges. Cover and cook on low about 1 minute, nudging the pan for even cooking. Check the bottoms and, once golden, flip. Add 1 tbsp frying oil and distribute it by tilting the pan; cover another 30 seconds. Increase to high and carefully add the separate 2 tbsp pan-steaming water. Turn the heat off and cover for the source's 2–3-minute steaming guide. Check that the eggplant is tender and the seafood filling is firm and opaque throughout, with its centre reaching at least 63°C/145°F; if needed continue gently cooking, covered, until done. Uncover and heat on high 15–20 seconds to evaporate excess moisture, then plate. Reserve any unused optional frying oil.

   Uses Stuffed eggplant pockets · Frying corn oil: 2 tbsp initially, optional 1 tbsp at the edges, then 1 tbsp after flipping · 2 tbsp water, for pan steaming

7. 7

   Step 7: Clean and dry the pan or use another pan. On low, add the sauce-aromatic 1 tsp corn oil, then fry the prepared garlic, ginger and chili until fragrant, about 20–30 seconds. Stir the prepared sauce mixture again and pour it in, stirring constantly. Increase the heat enough to bring it to a boil. Add a little extra water only if needed to thin it. Turn off the heat and stir in the finishing 1 tsp sesame oil. Serve beside or over the cooked stuffed eggplant.

   Uses Minced garlic, ginger and chili · Mixed sauce · 1 tsp corn oil, for sauce aromatics · 1 tsp sesame oil, for finishing sauce · Extra water to thin sauce, as needed · Cooked stuffed eggplant, for serving