Ingredients
250 g (about 1/2 lb) eggplant, 100 g (about 3.5 oz) ground pork, 1 egg.
Seasonings
100 g vegetable oil, 50 g water starch slurry, 25 g all-purpose flour, 10 g soy sauce, salt, MSG, scallion and ginger, minced, all to taste.
Instructions
1. Peel the eggplant and remove the stem, then cut it into large paired slices. Mix the ground meat with soy sauce, salt, minced scallions and ginger, and MSG to form the filling.
2. Lay the eggplant slices flat on a work surface, spread a layer of water starch then a layer of meat filling, cover with another eggplant slice that has water starch on it to form a stuffed eggplant sandwich, cut each sandwich into diamond-shaped pieces, and coat each piece with flour.
3. Coat the diamond-shaped eggplant slices in a batter made from eggs, water starch, and flour, then deep-fry in oil heated to 350°F (180°C) until golden brown. Serve with Sichuan peppercorn salt for dipping. This dish is crispy on the outside and tender on the inside.