Eggplant with meat in Chinese

Step-by-step cooking

1. Step 1:

   

   First you need to cut the eggplant. To do this, place it between two boards of the same thickness (you can put chopsticks). Cut the eggplant into thin slices no more than 5 mm thick. The boards will not allow the knife to cut the eggplant completely.

2. Step 2:

   

   In the end, you should get this kind of eggplant accordion.

3. Step 3:

   

   Now cut the eggplant into pockets, cutting to the end through 1 slice. Do not throw out the narrow parts, they will be useful for stuffing.

4. Step 4:

   

   There should be two interlocked circles. We put the pockets on a flat dish and sprinkle with salt. We leave it until the juice drops appear to remove excess bitterness. As soon as the eggplants are salted and given juice, we wash them with cold water and remove excess moisture with a towel or napkin.

5. Step 5:

   

   Let's do the stuffing. To do this, the remains of eggplant (narrow parts) are finely chopped. Finely chop the green onions. Put the minced meat, onion and chopped eggplant in a cup. Add a spoonful of soy sauce, a spoonful of sesame oil, sesame. Salt, pepper the minced meat to taste and mix well.

7. Step 6:

   

   Put 1 tablespoon of minced meat in the middle of each pocket. Distribute the minced meat in the pocket. The thickness of the eggplant and the filling should be approximately the same.

8. Step 7:

   

   For the batter, beat 1 egg, add salt, add water and flour and mix everything. The batter consistency should be slightly thinner than pancakes.

9. Step 8:

   

   Dip each eggplant in batter and fry in vegetable oil for 3-4 minutes on each side. There should be quite a lot of oil.

10. Step 9:

    

    Put the finished eggplants on a paper napkin to remove excess oil. Serve the eggplant hot. Dip in soy sauce and eat!