Fried eggplant boxes, a beloved comfort food, are crispy on the outside and tender on the inside, filled with a savory mixture. Here’s a simple guide to making them.
Ingredients:
2 medium eggplants, 200g ground pork, 1 tbsp soy sauce, 1 tsp sesame oil, 1 minced garlic clove, 2 chopped scallions, 1 egg, 50g flour, and breadcrumbs for coating. Oil for frying.
Steps:
1. Prepare the filling: Mix ground pork, soy sauce, sesame oil, garlic, and scallions. Season with salt and pepper; set aside.
2. Slice the eggplants: Cut eggplants into 0.5cm-thick slices. Make a slit in each slice to form a pocket, being careful not to cut through.
3. Stuff the pockets: Gently fill each eggplant pocket with the pork mixture, pressing lightly to seal.
4. Coat the eggplant boxes: Dip each stuffed eggplant into beaten egg, then coat with flour, followed by breadcrumbs for extra crispiness.
5. Deep-fry: Heat oil to 170°C. Fry eggplant boxes in batches for 3-4 minutes per side until golden brown and crispy. Drain excess oil on paper towels.
Serving suggestion: Enjoy hot with a sweet chili sauce or a drizzle of lemon juice. These golden treats are perfect as appetizers or side dishes!
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