Her is another recipe for my friend, Hapabento.
It is very Japanese in concept and is called 茄子の挟み揚げ/nasu no Hasami Age, Deep-fried Pork-stuufed Aubergines/Egg-plants!
INGREDIENTS: For 5 people
-Aubergines/Egg-plants: 5 (choose long ones)
-Minced pork: 180 g (Hallal foodies can replace it with minced chicken or mutton)
-Leeks: 3 tablespoons (chopped)
-Carrots: 3 tablespoons (chopped)
-Ginger: 1 teaspoon (freshly grated)
-Cornstrach: 1 tablespoon
-Beaten egg: 1 tablespoon
-Salt: １/２ teaspoon
-Pepper: to taste
-Cornstarch: 4 tablespoons
-Beansprouts: as appropriate
-Mini-tomatoes: as appropriate
-In a bowl, drop the minced pork, chopped vegetables, cornstarch, beaten egg, salt and pepper and mix well by hand. Divide into 10 portions.
-Cut off both extremities of the aubergines/egg-plants and peel 4 strips out of the skin to obtain a “zebra design”. Then cut them halfway in twice lengthwise for stuffing.
-Sprinkle more cornstach inside the cuttings and fill each space ( 2 for each aubergines) with one portion of pork stuffing.
-Mix the batter (egg and cornstarch) and brush the pork stuffing outside edges with it before deep-frying.
-Deep-fry at 170 degrees Celsius until you are satisfied with the cooking.
-Meanwhile, lightly boil beansprouts in salted water then plunge them in icy water, and drain.
-When the aubergines have been cooked, you can serve them whole or cut into pieces of your preferred size.
-Decorate dish with beansprouts and mini-tomatoes as shown in picture.
-You can season them with chili pepper, rice vinegar or soy sauce (or all together)
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