Zhao Shao Niàng Qiézi (Teriyaki-Stuffed Eggplant)

Ingredients

• 1 Asian eggplants (Use 1–2 eggplants; cut into 2-inch sections, striped peeled, and halved lengthwise.)
• Bonito flakes (For garnish.)
• 0.5 lb Minced fish paste (Or use a 1:1 ratio of fish paste to pork.)
• 0.5 lb Ground pork
• 2 Green onions (Chopped; reserve half for garnish.)
• 1 tsp Sesame oil
• 1 tbsp Ginger (Minced.)
• 1 tbsp Soy sauce (For the filling.)
• Pepper (1 dash.)
• 2 cup Dashi
• 2 tbsp Teriyaki sauce
• 2 tbsp Water (Use additional water if needed to adjust the braising liquid and seasoning.)
• 1 tsp Cornstarch (For the slurry.)
• Soy sauce (To taste, if the sauce is too sweet.)
• Cooking oil (For searing in the non-stick pan; amount not specified.)

Steps

1. 1

   Cut off the stems of the eggplants, then cut the eggplants into 2-inch sections.

2. 2

   Peel portions of the skin away in a stripe pattern. Slice each eggplant section in half lengthwise, cutting through most—but not necessarily all—of the section so it opens like a hotdog bun. Set aside.

3. 3

   Combine the minced fish paste, ground pork, chopped green onions, sesame oil, minced ginger, soy sauce, and pepper in a mixing bowl. Mix the filling ingredients well.

4. 4

   Stuff the prepared eggplant sections with the filling mixture.

5. 5

   Heat a large non-stick pan with cooking oil over medium heat.

6. 6

   Place the stuffed eggplants meat-side down in the pan and sear until the meat is golden. Check and turn the pieces often to prevent burning.

7. 7

   When all sides are browned, add the dashi and teriyaki sauce. The braising liquid should cover the bottom of the entire pan and reach about one-third to one-half the height of the eggplant. Add more water if needed.

8. 8

   Cover the pan with a lid and cook for 5 minutes.

9. 9

   Flip the eggplant pieces and cook, covered, for another 5 minutes.

10. 10

    Check for doneness: the meat should feel springy and the eggplant should be soft. Adjust the seasoning with soy sauce and water to taste.

11. 11

    Combine the measured water and cornstarch to make a slurry.

12. 12

    Add the slurry to the sauce and cook until the sauce reaches the desired thickness.

13. 13

    Serve warm, garnished with the reserved green onions and bonito flakes.

Notes

The source does not specify the amount of cooking oil or an exact time for thickening the sauce. The dish is done when the meat is springy and the eggplant is soft.

Nutrition per serving

• main
• dinner
• Hong Kong
• East Asian
• stuffed eggplant
• braised
• pan-seared
• pork