Name: Fried Stuffed Chinese Eggplant
Cook time: 40 min
Total time: 40 min
Yield: Makes 4 first-course servings
Ingredients: 1 (9-inch) eggplant (about 3 inches wide; 1 1/4 lb); 1/4 lb ground pork (not lean); 2 tablespoons finely chopped scallion greens; 1 teaspoon minced peeled fresh ginger; 1 1/2 tablespoons soy sauce; 1/4 teaspoon salt; 3 to 4 cups peanut or vegetable oil for frying; 1 cup all-purpose flour; 1 large egg, lightly beaten; 3/4 cup water; a deep-fat thermometer

Xiao Yang uses Italian eggplant (not Asian) in this recipe.

Cooks' note:

To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.

Recipe notes

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