8 wai man's stuffed eggplant                                                      

Preparation Time: 30 minutes

Cook Time: 45 minutes

Yields: 12 servings



2 eggplants

½ lb of pork

3 pieces of fish fillet

1 batch of Chinese parsley

3 tbsp of corn starch

3 tbsp spoon of olive oil

3 tbsp of oyster sauce

2 - 3 tbsp of cooking wine



1. Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices.

2. Mince fish, shrimp and pork, using the flat side of the knife to create a paste. 

3. Put the minced fish, shrimp and pork paste in the middle of eggplant, then cover.

4. Heat 20 ounces of vegetable oil in a pan. Heat eggplant pieces approximately 5 minutes on each side, until browned.

5. Place on paper towel to soak up the excess oil.

Making sauce:

1. Mix 2 cups of water with 4 - 5 tbsp of corn starch and 2 tbsp of oyster sauce in a sauce pan.

2. Boil mixture and then put all the fried eggplant into the sauce. Cook about 1 - 2 minutes.


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