Crispy Outside, Tender Inside! Eggplant Mabo-sha Recipe
Super Easy Eggplant Mabo-sha: Making Crispy and Moist Fried Eggplant
Thanks to the abundance of seasonal vegetables, I received a generous amount of eggplant from my neighbors! I’ve decided to make special Mabo-sha with it. It’s a simple yet delightful fried eggplant dish that will captivate everyone’s taste buds. Enjoy a wonderful mealtime with these crispy on the outside and moist on the inside Eggplant Mabo-sha!
Main Ingredients- 150g Tofu
- 100g Ground Pork
- 80g Carrot
- 1 Eggplant
Seasoning Ingredients- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1/2 tsp Ginger Juice
- 1/2 tsp Salt
- Pinch of Black Pepper
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1/2 tsp Ginger Juice
- 1/2 tsp Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Slice the eggplant into approximately 2cm thick rounds. Make a cut into the center of each slice, going about two-thirds of the way through, but be careful not to cut all the way to the end. This cut will make it easier to stuff the filling later.
Step 2
Lightly and evenly coat the inside of the cut eggplant slices with flour. This helps the filling adhere better and prevents it from falling out during frying.
Step 3
In a food processor or blender, combine the grated carrot, tofu, ground pork, and all the seasoning ingredients (minced garlic, sesame oil, ginger juice, salt, and pepper). Process until the mixture is smooth and well combined.
Step 4
Transfer the ground filling mixture to a wide bowl and set aside. A light stir to combine is recommended.
Step 5
Generously stuff the prepared filling into the cuts you made in the eggplant slices. Be careful not to overfill, as this could cause the eggplant to break apart. Press the filling gently but firmly into the cuts to ensure it stays put during frying.
Step 6
Coat the stuffed eggplant slices evenly with frying powder. Make sure the powder adheres well to all sides for maximum crispiness.
Step 7
Pour enough cooking oil into a frying pan to submerge the eggplant slices. Heat the oil over medium heat until it reaches the appropriate temperature for frying. Testing the oil temperature beforehand is crucial.
Step 8
Carefully place the coated eggplant slices into the preheated oil. It’s best to flip them immediately after placing them in the oil. This helps to seal the eggplant and promotes a crispier texture.
Step 9
Flip the eggplant Mabo-sha slices occasionally to ensure they are evenly golden brown and cooked through. Basting with oil while frying can also help achieve a more consistent result. Adjust the heat as needed to prevent burning.
Step 10
Eggplant Mabo-sha doesn’t require a long frying time. Fry just until the ground pork filling inside is fully cooked through. This usually takes about 3-4 minutes.
Step 11
Remove the golden-brown fried eggplant Mabo-sha from the oil and place them on paper towels to drain excess oil. You’ve now created wonderfully crispy on the outside and moist on the inside Eggplant Mabo-sha! Enjoy your delicious creation.
