The creamy texture of the eggplant compliments the chewiness of the pork and shrimp stuffing!
I enjoy stuffed vegetables very much and am in-love with my braised stuffed Chinese eggplant dish over hot steamy rice! The savory and slightly sweet braising sauce compliments the soft texture of the eggplant and chewy pork and shrimp stuffing. Easy, healthy and delicious at the dinner table. Perfect to accompany a bowl of canh (Vietnamese soup) on any given night.
Ingredients
1lb Chinese eggplant
3/4 cup water
4 tbsp braising sauce
2 tbsp oyster sauce
1 tsp sugar
1/2 tsp black pepper
1/2 garlic powder
1 tsp minced garlic
Meat Stuffing
1/2 lb ground pork
1/2 lb shrimp finely minced
1 tsp salt
1 tsp sugar
1 tsp oyster sauce
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp garlic minced
Optional
1 spring onion chopped
2-3 Thai chili sliced
Method
Prepare the meat stuffing first so that it can begin marinating.
In a mixing bowl, add ground pork, minced shrimp, salt, sugar, oyster sauce, black pepper, garlic powder and minced garlic. Mix well until everything is incorporated.
Wash eggplants. Slice eggplants into circular or oval pieces about 1-inch thick. Using a melon scooper, scoop out center to create a well for meat stuffing.
Place meat stuffing into the well and top of egg plants. Set aside.
In a small mixing bowl, add braising sauce, oyster sauce, sugar, black pepper, garlic powder, and minced garlic. Mix well to incorporated all ingredients.
In a large braising pot or medium depth pot, add water and 2/3 of the sauce. Set heat on high and mix well.
Add stuffed eggplants, cover slightly with lid ajar and reduce heat to medium and simmer for 15-20 minutes.
Remove eggplants and place on serving platter. Drizzle with remaining sauce and garnish with spring onions and chili. The garnish is optional.
Enjoy with rice!
