Chinese Stuffed Eggplant (Yeung Nhi Gwa)

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.

The ingredients
The ingredients
Stuffed and ready to go
Stuffed and ready to go
Pan frying works pretty well
Pan frying works pretty well
Making the gravy
Making the gravy
Ready for the sauce
Ready for the sauce
All finished!
All finished!