Eggplant boxes (qie he) are a beloved savory snack, crispy on the outside and tender inside, filled with a savory mixture. Here’s a simple guide to making them.
Ingredients: 2 medium eggplants, 200g ground pork (or tofu for a vegetarian option), 1 tbsp soy sauce, 1 tsp sesame oil, 1 minced garlic clove, 2 chopped scallions, salt, pepper, 1/2 cup flour, 1 egg, and breadcrumbs for coating.
Steps:
1. Prep the eggplants: Slice the eggplants into 0.5cm-thick rounds. Soak in salted water for 10 minutes to remove bitterness, then pat dry.
2. Make the filling: Mix ground pork, soy sauce, sesame oil, garlic, scallions, salt, and pepper until well combined.
3. Assemble: Place a spoonful of filling on one eggplant slice, top with another slice, and press gently to seal.
4. Coat: Dip each eggplant box into flour, dip into beaten egg, then coat thoroughly with breadcrumbs.
5. Fry: Heat oil in a pan over medium heat. Fry the boxes for 3-4 minutes per side until golden brown and crispy. Drain excess oil on paper towels.
Serve hot with sweet chili sauce or soy-vinegar dip. Enjoy this crispy, flavorful treat as an appetizer or side dish!
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