A popular eggplant dish with meat stuffing.
- 3 round or slender Asian eggplants (about 20 oz/600 g total)
- 3 eggs, beaten
- 31/2 tablespoons oil
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 2 small tomatoes (about 9 oz/275 g total), diced
- 10 oz (300 g) ground pork or beef
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup dried breadcrumbs
- 1 portion Balayan Fish Sauce or Garlic Soy Vinegar Dip
2 Grill the eggplants for 30 minutes under a broiler, turning frequently to char the skins on all sides. The eggplants are ready when the skins are blackened and the flesh inside is soft. Remove from the heat and transfer to a work table. Holding the stem, slit one eggplant lengthwise so that the two halves are opened flat but still attached at the stem. Scoop out the pulp and set aside. Repeat with the other eggplants. Soak the skins in the beaten eggs and set aside.
3 For the stuffing, heat 2 tablespoons of the oil in a skillet and stir-fry the garlic until golden brown, add the onion and stir-fry until translucent. Then cook the tomatoes until they soften. Add the pork or beef and stir-fry for 5 minutes. Add the reserved eggplant pulp and season with the salt and pepper. Stir-fry the mixture until most of the liquid has evaporated, about 5 minutes. Remove from the heat.
4 Divide the stuffing mixture into 3 portions. Place each eggplant skin on a flat plate and press to flatten. Top each skin with 1 portion of the stuffing mixture, pressing it down firmly with a spatula, then sprinkle the breadcrumbs over it. Spoon the beaten egg over the breadcrumbs to cover the entire surface of the stuffing.
5 Heat 1/2 tablespoon of the oil in a skillet. Slide one of the stuffed eggplants into the skillet and cook for 1 minute. Then flip the eggplant over to cook the stuffing side for 3 minutes or until golden brown. Serve with small bowls of Balayan Fish Sauce or Garlic Soy Vinegar Dip on the side.
Preparation time: 25 mins
Cooking time: 30 mins