"Mike Tetrault" > wrote in message
...
> I have had eggplant at a local Dim Sum place, very tasty!
>
> It didn't look very complicated, a dark spicy sauce.
>
> Any ideas of what it was or a recipe?

Was the eggplant stuffed?

Dimitri

http://www.df.lth.se/~thanisa/cgi-bi...cipes/misc3/kl

Chinese Stuffed Eggplant
4 servings

1-1.5 lbs eggplant: cut crosswise into 1/2 inch thick circles, cut each
circle in half; slit straight edge, but not all the way through, to make a
pocket for stuffing.

STUFFING:
1/2 lb ground pork
2 Tbsp dried shrimp: soak in hot water to soften, mince
2 scallions: mince, including green part
1/2 tsp sugar
1/4 tsp five-fragrance powder
4 tsp thin soy sauce
1 big pinch pepper
1 tsp pale dry sherry
-------
2 eggs
1/2 tsp salt
2/3 cup cornstarch
1/2 cup oil
Soy-Vinegar Dip (dip not included because request was for brown sauce.)

Fill pockets of eggplant with stuffing.

Beat eggs with salt. Dip stuffed eggplant into batter, then dredge with
cornstarch. Put aside.

Heat a skillet and pour in 4 Tbsp oil or enough to cover bottom of skillet.
Heat oil, then arrange some of the eggplant pieces in skillet and pan-fry
them over medium-low heat for about 10 mins or until both sides are golden
brown. Drain and put in warm oven to keep hot while the others cook. Add
more oil to skillet as necessary. Serve hot with dip.