Wednesday, June 26, 2013

STUFFED EGGPLANTS

INGREDIENTS:
3 pieces eggplants big (1/2 kilo)

FILLING:
½ kilo shrimps, shelled and chopped
2 tbsp. chopped bamboo shoots
2 tbsp. chopped (singkamas) turnip
2 tsp. cornstarch
1 tbsp. soy sauce
½ tsp. all-purpose seasoning mix
1tsp. sugar
2 tbsp. sesame oil
2 tbsp. cooking oil

BLACK BEAN MIXTURE:
1 tsp. cooking oil
1 tbsp. black beans, rinsed and pounded
1 tsp. all-purpose seasoning mix
1 tsp. sugar
2 tsp. grated ginger

SAUCE:
¾ cup water
1 tsp. cornstarch
2 tbsp. soy sauce
1 tsp. sugar
Green onion, chopped for seasoning

PROCEDURE:
1. Cut eggplants into 1 inch diagonal pieces.
2. Cut a slit in the middle in each piece for filling.
3. Set aside.
4. For filling combine, together shrimp, bamboo shoots, turnips, cornstarch, soy sauce, all-purpose seasoning mix, sugar, sesame oil, and cornstarch.
5. Stuff each piece of eggplant with tsp. of filling.
6. Heat 1 tbsp. oil in a pan.
7. Slowly pan fry eggplants for 5 minutes on each side.
8. Set aside.
9. Mash together bean mixture and fry over medium heat.
10. Add sauce ingredients and bring to a full boil.
11. Return eggplant to sauce and combine.
12. Garnish with green onions.


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