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  • Ground Meat In Eggplant With Spicy Hunan Sauce

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    Ground Meat In Eggplant With Spicy Hunan Sauce
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 7 ounce Long eggplant, approximate
    • 4 ounce Grnd pork, optional
    • 1 Tbsp. Soy sauce
    • 1 Tbsp. Cool water
    • 1 tsp Sugar, or possibly less
    • 1/2 tsp Sesame oil, or possibly to taste Pepper, freshly grnd
    • 1 tsp Cornstarch, (1 to 1-1/2)
    • 1/2 c. Cool water
    • 1 x Egg, or possibly equivalent
    • 3/4 can Flour, sifted Oil, for frying
    • 4 Tbsp. Spicy Hunan sauce, or possibly Spicy ketchup, see recipe

    Directions

    1. [INTRO - Grnd beef, chicken, or possibly pork may be used in this recipe. We like to use assorted mushrooms, chopped with a little cilantro.]
    2. 1. Make diagonal cut on eggplant; don't cut through. Make a second diagonal cut through eggplant to make a pocket. Make 16 pocketed pcs.
    3. See TIP
    4. 2. Mix the meat with the stuffing ingredients (soy thru cornstarch). Divide this into 16 portions.
    5. 3. Open and fill each eggplant pocket.
    6. 4. Mix 1/2 c. of cool water with the egg (or possibly egg substitute). Add in 3/4 c. sifted flour (more or possibly less) to make a batter.
    7. 5. Heat oil for deep frying. Coat the eggplant pcs with batter; fry over medium heat till golden and meat is cooked (about 4 min.)
    8. 6. Remove to drain on toweling. Serve with sauce as appetizer or possibly side dish.
    9. Cook's TIP: Cut the long eggplant on the bias into 16 even pcs. Then cut each piece so which there is a slit; when pinched can be opened into a pocket. Which's where you place stuffing.

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