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Chinese Aubergine Stuffed Fritters

Chinese Aubergine Stuffed Fritters is built on Aubergines, Salt To Deep Fry, Rice Flour, Eggs, and Potato Or Corn Flour. Ready in about 20 min, it serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• Aubergines
• 1 1/8 lb
• 1 tsp
• 1/4 lb
• 2
• 1/2 lb
• 1 tsp
• 1 pinch
• 1
• 2 tsp
• 2 tsp
• 1 tbsp
• 1 tbsp
• 1/2 lb
• 1
• 1 tbsp
• 1 tsp
• 1 tsp
• 1 pinch

Method (preview)

1. 1

   Make an incision in half way down the side of the slices and cut so as to create a pouch for the stuffing so as not to break through the flesh.

2. 2

   Lay them on a tray and sprinkle them with salt, to remove some of the bitter juices.

3. 3

   Set the slices aside while you prepared the stuffing.

4. 4

   Stuffing: Place the stuffing in a blender and process it until you have a smooth mixture or finely chop all the ingredients and combine them together in a bowl until well combined.

5. 5

   To Fill Aubergine: Pat dry the aubergine slice with paper toweling.

6. 6

   Take teaspoonful of the stuffing and carefully fill the pouches with the stuffing (try not to break the flesh and don't overfill them).

7. 7

   To Cook: Heat oil in a wok or deep fryer to 180-190 C. Combine the potato or corn flour, five spice and salt and pepper in a bowl.

8. 8

   Place the egg yolks in a separate bowl and the rice flour in a third bowl.

9. 9

   Toss the aubergine slices in the rice flour, then coat them in the egg and finely cover them well in the flour.

10. 10

    Deep-fry a few slices at a time in the preheated oil for 2-3 minutes turning them over halfway through cooking, until they are crisp and golden brown.

11. 11

    Remove the aubergine from the oil and keep them warm while you cook the remaining slices.

12. 12

    To Serve: Distribute the slices among 4-6 plates and serve them with a small bowl of soy sauce or with 50% soy sauce and 50% red wine vinegar combined.

13. 13

    If like me you are a big fan of aubergine tempura you will love this dish, as the stuffing puts another dimension to them.

14. 14

    Start to Finish Time: "0:30"

15. 15

    T(Cooking Time): "0:10"

16. 16

    Contributed to the FareShare Gazette by Chupa 23 October 2003 www.fareshare.net