> Was the eggplant stuffed?

It wasn't, but I could hardly fit out the door after :P

Thanks, I shall try experiment with the Black Bean recipes...

Mike


"Dimitri" > wrote in message
. ..
>
> "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.
>
>
>