Having first tasted Chinese-style eggplants stuffed with minced meat prepared in a resort Chinese restaurant in the city of Beidaihe, I fell madly in love with this vegetable dish. I ordered it every day for half a month, which brought smiles to the staff, but my devotion went unnoticed even a year later... As soon as this year we visited the same Chinese restaurant "Marina" (he and his hostess in the photo), on our table In addition to the fruit, salad (from me here) and beer accepted as gifts from the establishment, a portion of eggplants stuffed with minced meat immediately appeared. For those who don’t know what a portion is in Chinese, let me explain that this is our very large portion, but only in double volume.

Of course, these vegetables and meat were eaten with great pleasure and at a fairly high speed. I complained to the owner of the establishment, a Chinese woman (she speaks Russian like you and me), that all my attempts to stuff eggplants like this at home and reproduce the recipe were not crowned with success. Remembering our daily order of this dish, she allowed us to prepare our own stuffed eggplants in the restaurant kitchen, under the strict guidance of a Chinese chef.

I want to warn you in advance that the original recipe contains only rice flour (what fluffy cakes it makes!), the frying oil is well-refined corn, and the breading is white rice bread. Of course, not everywhere it is possible to use these exact products, so at home I used domestic raw materials to prepare this eggplant recipe.

Recipe ingredients:

• fresh eggplants - a couple,
• minced chicken - two hundred grams,
• medium sized onion,
• a pair of eggs,
• a glass of flour (rice would be good),
• five hundred grams of oil for frying,
• salt, pepper - to taste,
• a large crust of stale white bread (for breading).

How to cook Chinese eggplant stuffed with minced chicken according to the recipe (with photo)

Wash and peel all the vegetables. We cut the eggplants crosswise as follows: we make one cut, almost reaching the end, the second - completely. The thickness of each slice with a slot should be no more than five mm. That is, each slice resembles a custard cake before being filled with cream.

Add finely chopped onion to the minced chicken, salt and pepper to taste, mix well.

Spread a thin layer of prepared minced meat inside each eggplant slice and close both sides.

We are preparing the deboning for our round pieces. To do this, grate the stale white bread. Beat the eggs. Add some salt and pepper to taste. The eggplants stuffed with minced meat are first generously dredged in the flour mixture, then dipped in beaten eggs, and then rolled in a breading of grated bread.

When starting this stage, set a saucepan with plenty of oil to heat over high heat. Place the coated eggplant slices one by one in boiling oil and fry for a minute and a half on each side.

Hi all!

This is an eggplant appetizer with meat. You can eat it both hot and cold. For cooking you will need several eggplants, minced meat and eggs.

First thing I do is wash the vegetables. There is no need to peel them.

You need to cut the eggplants into slices. I try to cut them not very thick or thin, something in between, about 5 mm thick. This thickness is quite enough so that the eggplants do not lose their shape during cooking and have time to fry.

The minced meat should be salted and peppered to taste, and garlic should also be added for taste and aroma. Mix everything thoroughly.

Next I prepare the batter. To do this, I take a chicken egg and beat it with a fork. I add flour and starch to it, and finally a little water. I'll mix everything. The consistency should be not very thick, but not liquid either.

Dip the resulting “pyramid” on both sides in egg batter.

Now all that remains is to fry the stuffed eggplants on both sides until cooked.

To do this, I use a large diameter frying pan and pour enough vegetable oil into it.
I fry on one side over high heat, then turn it over to the other side, cover with a lid and reduce the heat.

Eggplant cooks quite quickly. It takes about 15 minutes to prepare.

The result is a very tasty dish.

This dish can be eaten on its own, using a side dish of fresh vegetable salad.

The dish turns out very tasty and nutritious.

The entire cooking process takes about 45 minutes.

Bon appetit!

Cooking time: PT00H45M 45 min.

Approximate cost per serving: 20 rub.

Fried eggplants in batter are an appetizing, easy-to-prepare and very filling appetizer that can be served either hot or cold. And not only for an ordinary family lunch or dinner, but also for some holiday.

The snack is prepared from simple and affordable products, but in the end it turns out incredibly tasty and nutritious. There are many recipes for dishes using “blue” ones; below is a small selection of the most delicious ones.

Eggplants in batter with garlic in a frying pan – photo recipe

You can serve eggplant in batter not only as a snack, but also with some meat as a side dish. Thanks to its nutritional value, a simple dish will help feed the whole family.

Cooking time: 45 minutes

Quantity: 2 servings

Ingredients

• Eggplants: 2 pcs.
• Egg: 1 pc.
• Milk: 50 ml
• Wheat flour: 70 g
• Garlic: 3 cloves
• Salt, pepper: to taste
• Dry or fresh dill: 1 tsp.
• Vegetable oil: for frying

Cooking instructions

Recipe for eggplants with minced meat in batter

Roasted vegetables are great on their own, but even better when given as a surprise. There is no shame in putting such a dish on the holiday table or serving it for breakfast for your loved one.

Ingredients:

• Eggplant.
• Minced pork – 200-300 gr. (depending on the number of vegetables).
• Chicken eggs – 1 pc.
• Spices.
• Starch – 5 tbsp. l.
• Salt.
• Water – 2 tbsp. l.
• Vegetable oil.

For the sauce:

• Garlic (several cloves), ginger (pinch).
• Starch – 1 tbsp. l.
• Water – 150 ml.
• Soy sauce – 1 tbsp. l.

Algorithm of actions:

1. Cut the eggplants into circles, 1 cm thick. Then cut each circle, but not all the way, to create a kind of pocket.
2. Water, starch and salt are the ingredients for making batter. Mix dry ingredients, add water. There should be no lumps in the finished batter; the consistency is like sour cream.
3. Prepare the minced meat by adding salt, spices, and egg.
4. Open the eggplant pocket. Place a tablespoon of minced meat inside. Cover up.
5. Dip in batter. Fry in oil.
6. For the sauce, grind the starch in water, add soy sauce, powdered ginger, grated garlic, and a little salt.
7. Pour the sauce over the stuffed eggplants and simmer.

The aromas will be such that after the first frying pan of eggplant, the whole family will sit at the dinner table, begging to be served vegetables without sauce.

How to cook eggplant in batter with tomatoes

The blue ones are most often served fried in splendid isolation, although they also look good in the company of other vegetables, such as tomatoes. Here is one of the recipes, the secret of which is that the eggplants are fried in batter, and the tomatoes serve as a tasty addition and decoration to the finished dish.

Ingredients:

• Eggplant.
• Salt.
• Vegetable oil.
• Tomatoes.
• Garlic.
• Mayonnaise.
• Lettuce leaves.

For the batter:

• Chicken eggs – 2 pcs.
• Premium wheat flour – 2-3 tbsp. l.
• Salt, seasonings.

Algorithm of actions:

1. Wash the eggplants and can peel them. Cut into circles. Add some salt. Leave for half an hour. Drain off the released bitter juice. You can fill it with salt water and then squeeze it out.
2. Prepare the batter in the traditional way - beat eggs with salt. Add flour and grind. You can add spices, such as hot pepper.
3. Dip the squeezed eggplant mugs one by one into the batter. Place oil in heated frying pan/saucepan.
4. Transfer the finished eggplants to a large flat dish, decorated with lettuce leaves (pre-washed).
5. Squeeze the garlic into the mayonnaise, add a little salt and more spices.
6. Carefully spoon the aromatic, spicy mayonnaise sauce onto the mugs of fried blueberries with a teaspoon.
7. Top each eggplant circle with a tomato slice.

The dish looks amazing and requires no meat or bread.

Eggplant in Chinese batter

Any tourist who has visited the Celestial Empire takes away thousands of photographs, vivid impressions and unforgettable emotions as souvenirs. And prudent housewives also offer amazing recipes for Chinese cuisine. One of them suggests cooking eggplants in an unusual sweet and sour sauce.

Ingredients:

• Eggplant.
• Salt.
• Sesame (seeds for sprinkling).
• Vegetable oil.

For the sauce:

• Garlic – 4 cloves.
• A pinch of ginger.
• Starch – 1 tsp.
• Soy sauce (only real) – 70 ml.
• Grape balsamic vinegar - 1 tbsp. l.

Algorithm of actions:

1. The first stage is the preparation of the little blue ones. As you know, they can be bitter, so first you need to wash them and remove the skin.
2. Cut, but not into traditional circles, but into small bars. Then add salt. Press down with your hands and leave. After a while, the vegetables will release juice. It is he who gives bitterness. The task of a home-grown cook is to drain this bitter juice.
3. The second stage is preparing the sauce. Pour soy sauce into a bowl. Put grated garlic in it. Add a pinch of ginger. Add wine vinegar. Lastly, add potato starch. Grind thoroughly until a homogeneous mass appears. If you follow the classic Chinese recipe, then you need to add red hot pepper to this spicy sauce.
4. Place the squeezed eggplants into a frying pan where the oil has already been heated. According to the traditional recipe of cooks from the Middle Kingdom, the oil for frying should be sesame. Since it is rare in central Russia, Russian housewives successfully replace it with ordinary sunflower.
5. Fry the blue ones until golden brown.
6. Pour in the sauce and continue frying. When the starch and balsamic vinegar are heated, the sauce will caramelize, and a golden, transparent, beautiful crust will form on the surface of the vegetables. Three minutes is enough to complete the process.
7. Heat the sesame seeds without oil in a separate small frying pan.
8. Transfer the eggplants to a plate. Sprinkle with sesame seeds.

The family will gather for dinner very quickly this time; the chefs from China are confident that after the first tasting the dish will become a regular dish in the family.

Stuffed eggplants in batter

Another recipe for magic eggplants involves stuffing with minced meat and cheese (or mushrooms). In addition, the blue ones themselves are fried in batter. This helps maintain the juiciness of the filling and get an appetizingly crispy beautiful crust.

Ingredients:

• Eggplant.
• Salt.
• Vegetable oil.
• Sesame.

For minced meat:

• Meat – 300 gr.
• Chicken egg – 1 pc.
• Garlic.
• Pepper.
• Soy sauce – 1 tbsp. l.
• Sesame.
• Salt.
• Cheese – 100 gr.

For the batter:

• Sour cream – 2 tbsp. l.
• Flour – 2 tbsp. l.
• Chicken egg – 1 pc.
• Salt.
• Pepper.

Algorithm of actions:

1. The very first thing is to rinse and peel the eggplants. The second is to get rid of bitterness, for which cut them into thick circles (at least 1 cm) and add salt. Leave for a while, pressed against a cutting board.
2. The next stage is minced meat, which is prepared in the traditional way. Twist the meat, mix with the egg, salt and pepper, grated/crushed garlic.
3. Cut hard cheese into slices.
4. Now it’s the batter’s turn. Mix egg, sour cream, flour. You can add salt and pepper.
5. To start “picking” – each eggplant circle needs to be cut lengthwise into two more circles, but without cutting all the way through. Place the minced meat inside, forming a flat cake, the diameter of which should be equal to the diameter of the eggplant circle. Place a slice of cheese on the minced meat.
6. Dip the workpiece into the batter. Fry in oil until the meat cake is completely cooked and the top is golden brown.

Everything is present in this dish - taste, benefit, and beauty. All that remains is to serve soy sauce in a small bowl for the final accord.

Stuffed eggplants in batter is a seasonal dish. The filling is freshly ground minced beef, onions and cilantro. Not a lot of flavors, juicy, aromatic due to the greens. There is a popular recipe online with stuffed eggplant mugs; it turns out to be a lot of servings, sparingly, with more batter than eggplant and minced meat. I recommend filling small eggplants whole, cutting them into a fan; I saw this cut in the recipe for baked eggplant “fan” and tried it in this recipe.

So, let's prepare eggplants with minced meat in batter...

Add onion.

Chop and add greens. Salt and pepper.

Prepare the batter - beat the eggs.

Stir in the flour—I use whole grain rye—and “heal” the batter as much as possible for foods fried in large amounts of oil.

We cut the eggplants into circles, without cutting to the edge, or into a fan, without cutting to the tail. I recommend cutting it not very finely; thanks to the Georgian recipe for blue nuts, I tried frying large pieces of eggplant, this results in a juicy dish with the taste of a vegetable, and not a fried cracker.

Cut the circles into two.

Let's start the mugs.

Put it in batter.

Fry.

Remove excess oil on a napkin.

We do the same with whole eggplants.

Fry.

Fried eggplants with minced meat in batter are ready. Bon appetit!

Eggplants stuffed with meat and fried in batter can be served separately or with a side dish.

Ingredients:

* Eggplant 1 pc.
* Minced meat (pork + beef) 300 gr.
* Green onion 1 bunch
* Sesame seed 1 tsp.
* Sesame oil 1 tbsp.
* Soy sauce 1 tbsp.
* Salt to taste
* Black pepper to taste
* Vegetable oil for frying
* Egg 1 pc.
* Water 100 ml.
* Flour 100 gr.

Preparation:

* First of all, separate the eggplant. To do this, place it between two boards of equal thickness (you can place chopsticks). Cut the eggplant into thin slices no more than 5 mm thick. The boards will not allow the knife to cut the eggplant completely.

The result should be an eggplant accordion like this.

* Then cut the eggplant into pockets, cutting to the end after 1 circle. We don’t throw away the narrow parts; they will be useful for minced meat.

* Place the pockets on a flat dish and sprinkle with salt. Leave until droplets of juice appear to remove excess bitterness.

* In the meantime, we are making minced meat. To do this, finely chop the remaining eggplant (narrow parts).

* Finely chop the green onions.

Place minced meat, onion and chopped eggplant in a cup.

Add a spoon of soy sauce. Also add a spoonful of sesame oil. And a teaspoon of sesame seeds.

* Salt and pepper the minced meat to taste and mix well.

* The eggplants have given juice - we wash them with cold water and pat them with a towel to remove excess moisture.

* Place 1 spoon of minced meat in the middle of each pocket.

Distribute the minced meat into the pocket. The thickness of the eggplant and the filling should be approximately the same.

* For the batter, beat 1 egg, salt, add water and flour and mix everything. The consistency of the batter should be a little thinner than for pancakes.

Dip each eggplant in batter and fry in vegetable oil for 3 - 4 minutes on each side.

There should be enough oil in the pan.

Place the finished eggplants on a paper napkin to remove excess oil.

Serve the eggplants hot. Dip in soy sauce and eat)

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