I’ve always wondered how to make this delicious recipe that is served at dim sum. Here is my take on my Mom’s recipe.
2 Japanese eggplants
1¼ lbs fish paste
1/4 C Cornstarch
1 green onion
Oil for frying
Slice the eggplant diagonally, about an inch thick. Then again in the middle, but not all the way to the edge. Smear inside of eggplant with cornstarch. Stuff with 1 tbs of fish paste. Finely chop green onion and set aside. Heat oil in a frying pan to cover ½ inch on the bottom. Brush eggplant with oil and fry until golden.
Gravy
200 ml water
2 tbs cornstarch
1 tsp soy sauce
1 tsp oyster sauce
¼ tsp sugar
¼ tsp salt
Combine all ingredients, mix well. Cook over medium low heat until mixture thickens. Pour over eggplant. Garnish with green onion.
