Chinese Fried Stuffed Eggplant (炸茄盒, Zha Qie He)
A Northern Chinese delicacy, these fried stuffed eggplants feature a juicy filling, tender eggplant, and a super crispy crust. It’s like fried dumplings, but using eggplant to replace the dough wrapper. This recipe shows you how to make the crust extra crispy so that it stays crispy for a long time, even after reheating. It is a perfect dish for dinner parties, holidays, and Chinese New Year.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 large () Chinese eggplant ((*Footnote 1))
- 8 oz (225 g) ground pork ((or beef))
- 1 tbsp Shaoxing wine ((or dry sherry))
- 1 tbsp light soy sauce ((or soy sauce))
- 1/4 tsp salt
- 1/4 tsp ground Sichuan peppercorn ((or black pepper))
- 2 clove garlic (, grated)
- 2 tsp ginger (, grated)
- 2 tsp sesame oil
- 1 cup (150 g) all-purpose flour
- 1 tsp salt
- 1+1/3 cup (300 ml) ice water
- 3 to 4 cups vegetable oil ((or enough for deep frying))
- Ketchup
- Mayonnaise
- Sweet Chili Sauce ((homemade or store-bought))
- Chili Garlic Sauce
Instructions
- 1
To make the filling: Add the ground pork into a medium-sized bowl. Add all the seasoning ingredients except the sesame oil. Mix in one direction until sticky and streaky. Add the sesame oil and mix well. Set aside.
- 2
To prepare the eggplant: Cut off and discard the tough end of the eggplant. Slice the eggplant into 1/4” (1/2 cm) thick pieces without cutting through the eggplant, leaving a small part attached. Then keep cutting another 1/4” (1/2 cm) thick piece, this time slicing all the way through. So you will get an eggplant “slider bun” and use it to stuff the meat filling in between to form a burger. Repeat to cut all the eggplant the same way.
- 3
To assemble: Add 1 to 2 teaspoons of filling into each eggplant pocket, depending on the eggplant size. Push down the filling, then gently press the eggplants so the filling reaches the edges of the eggplant. Do not stuff too much filling, as doing so can make it hard to cook through later.
- 4
Make the batter: Add the flour and salt into a big bowl. Stir to mix well. Slowly add the ice water and stir with a spatula. Mix until the water is just incorporated. The batter should be runny but not too thick, able to coat the eggplant easily. You can adjust the batter by adding more water or flour, if needed.
- 5
To cook: Add the oil into a medium-sized pot (or high-walled pan). Heat over medium heat until it reaches 350°F (176°C). Prepare a baking sheet lined with parchment or a wire rack.
- 6
Working in batches of a few eggplant pockets at a time: dip each piece into the batter to coat well, then gently lower it into the hot oil.
- 7
Fry until the batter is set and turns pale yellow, flipping occasionally, about 3 to 4 minutes. Remove from the oil and transfer onto the lined baking sheet to cool.
- 8
Once you’ve fried all the eggplant, turn up the heat and wait until the oil reaches 375°F (190°C). Return all the eggplant to the pan in batches. Cook until the eggplant turns golden brown, another 4 to 5 minutes. Once done cooking, transfer the eggplant to the same baking sheet to cool slightly.
- 9
Serve hot by itself or with your favorite dipping sauce.
- 10
To store, wait for the eggplant to cool off completely, transfer into a sealed container, and store in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- 11
To reheat, set air fryer to 350°F (176°C). Reheat refrigerated eggplant for about 10 minutes, or frozen eggplant for 15 minutes. If using oven, reheat at 350°F (176°C) with convection or at 375°F (187°C) without convection until heated through and crispy.