Dim Sum Stuffed Eggplants

Sweet, Savory, Tender Stuffed Eggplants

Traditional Chinese eggplant dishes were commonly served with garlic paste and black bean sauce. As times changed, so have people's tastes. As Southeast Asian flavors became more popular, and as dim sum chefs continued to innovate, the dim sum stuffed eggplant recipe was born. It is an intricately made stuffed eggplant dish with Thai sweet chili sauce, combining both Hong Kong and international tastes, that can be eaten either as a main dish or as a snack. In the recipe below, we replaced original Thai sweet chili sauce with some Cantonese sauces and seasonings to reflect a more authentic Chinese dim sum version of this dish.

Master Chef's Corner

Do not peel the eggplant too early, or the exposure to the air will cause it to blacken. Additionally, the eggplants should be fried in hot oil in order to retain their crunchiness.

Delicious Chinese Dim Sum Stuffed Eggplants

Servings : 30 pcs

Total Time : 25 mins

Ingredients

2.64 pounds (1,200 grams) eggplant
5.29 ounces (150 grams) diced pork
5.29 ounces (150 grams) diced chicken
2.64 ounces (75 grams) diced dried shiitake mushrooms

Marinade

1/2 tablespoon light soy sauce
2 tablespoons (19 grams) potato starch

Seasonings

1 teaspoon garlic paste
1 teaspoon chicken bouillon
1.28 fluid ounces (38 milliliters) water (for mixing potato starch)
1 teaspoon dried scallion
2 teaspoons (8 grams) sugar
1/2 teaspoon (4 grams) salt
2 tablespoons (19 grams) potato starch

Plum juice

4 tablespoons plum sauce
4 tablespoons teriyaki chicken sauce
4 tablespoons soy bean paste
dash of salt
4 tablespoons stock

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

How to properly prepare and fry eggplants

Peel eggplant in an alternating way, creating patterns of white and purple. Cut into 1 inch (2.5 centimeters) tall segments. Cut a deep hole in the center of each segment, but do not cut all the way through. Fry eggplant in 356°F (180°C) oil. Scoop out of pan and strain away excess oil.

How to make eggplant filling

Heat pan. Add oil. Fry dried scallion, garlic paste, diced chicken, diced pork, and diced dried shiitake mushrooms until aromatic. Drizzle on cooking wine. Add seasoning ingredients. Use potato starch-water mixture to thicken, thus making the eggplant filling.

Put it all together

Stuff eggplant with filling.

Mix and boil plum juice ingredients. Drizzle on stuffed eggplants. Serve.