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Chinese Stuffed Eggplant 1

Chinese Stuffed Eggplant

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Chinese


Chinese Stuffed Eggplant is a type of a dim sum prepared with eggplants stuffed with seasoned minced pork and/or prawns served with an oyster and soy sauce mixture.




  • 4 large Japanese eggplants or 2 large Italian eggplants
  • 150 g shelled prawns, roughly chopped
  • 150 g minced pork, 20% fat
  • 1 spring onions, finely chopped
  • 1 tsp Chinese cooking wine
  • 2 tsp cornstarch
  • 1 egg
  • 1/2 tsp brown sugar
  • 1/2 tsp white pepper
  • 1 tsp sesame oil
  • salt
  • oil, for frying


  • 1 cup of flour
  • 1 tbsp cornstarch
  • 1½ cup ice cold water
  • 1 tsp baking powder
  • ½ tsp salt


  • 1 1/2 cup chicken stock
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 4 cloves garlic, minced
  • 1/2 tsp brown sugar
  • 2 tbsp cornstarch, mixed in 1/4 cup water
  • salt
  • white pepper
  • spring onions, to garnish


  1. In a bowl combine all eggplant ingredients apart from the eggplants and oil for frying
  2. Cut your eggplants into 1 1/2-inch-thick sections then make another cut in the middle carefully without slicing through. The pieces should still be attached on one side
  3. Heat a large pan filled with oil for shallow frying.
  4. Prepare the batter by mixing all batter ingredients together.
  5. Fill the middle of each eggplant slice with the filling you prepared on step 1.
  6. Dip the eggplant on the filling side into the batter then pan fry the eggplant filling side down for 6 minutes in low heat. Turn to one side, then cook for 2 minutes then turn to the other side and cook for another 2 minutes. You might need to add oil in between as eggplants absorbs oil.
  7. Set aside cooked eggplants.
  8. Prepare your sauce, using the same pan, remove but 2 tbsp of oil. Sauté garlic in low heat and once it turns golden pour chicken stock, oyster sauce, soy sauce and brown sugar. Bring to a boil.
  9. Add cornstarch mixture, season with salt and white pepper. Gently add the eggplants in one layer, cover the pan, bring back to a slow boil then simmer for 3 minutes, until sauce has thickened.
  10. Drizzle sesame oil on top then serve garnished with spring onions.