• Deep-fried Pork-stuffed Aubergines/Egg-plants

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    Deep-fried Pork-stuffed Aubergines/Egg-plants
    Prep: 5~ min Cook: 5~ min Servings: 5
    by Robert-Gilles Martineau
    133 recipes
    This recipe is very Japanese in concept and is called 茄子の挟み揚げ/nasu no Hasami Age, Deep-fried Pork-stuffed Aubergines/Egg-plants!


    • Aubergines/Egg-plants: 5 (choose long ones)
    • Minced pork: 180 g (Hallal foodies can replace it with minced chicken or mutton)
    • Leeks: 3 tablespoons (chopped)
    • Carrots: 3 tablespoons (chopped)
    • Ginger: 1 teaspoon (freshly grated)
    • Cornstrach: 1 tablespoon
    • Beaten egg: 1 tablespoon
    • Salt: 1/2 teaspoon
    • Pepper: to taste
    • Deep-frying/batter:
    • Egg: 1/2
    • Cornstarch: 4 tablespoons
    • For decoration/accompaniment:
    • Beansprouts: as appropriate
    • Mini-tomatoes: as appropriate


    1. -In a bowl, drop the minced pork, chopped vegetables, cornstarch, beaten egg, salt and pepper and mix well by hand. Divide into 10 portions.
    2. -Cut off both extremities of the aubergines/egg-plants and peel 4 strips out of the skin to obtain a “zebra design”. Then cut them halfway in twice lengthwise for stuffing.
    3. -Sprinkle more cornstach inside the cuttings and fill each space ( 2 for each aubergines) with one portion of pork stuffing.
    4. -Mix the batter (egg and cornstarch) and brush the pork stuffing outside edges with it before deep-frying.
    5. -Deep-fry at 170 degrees Celsius until you are satisfied with the cooking.
    6. -Meanwhile, lightly boil beansprouts in salted water then plunge them in icy water, and drain.
    7. -When the aubergines have been cooked, you can serve them whole or cut into pieces of your preferred size.
    8. -Decorate dish with beansprouts and mini-tomatoes as shown in picture.
    9. -You can season them with chili pepper, rice vinegar or soy sauce (or all together)

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