Kungpao Crispy Stuffed Eggplant


½ lb ground chicken or pork 1 tbsp finely chopped green onions 1 tbsp Ying's Spicy Kungpao Sauce

1 tsp salt 1 small egg 2 Chinese eggplants 1 cup Ying's Light & Crispy Batter Mix 2-3 cups vegetable oil


1. Combine first 5 ingredients in a mixing bowl. Mix well.

2. Cut eggplants into 1/4 inch thick rounds.

3. Prepare the batter mix according to the instructions.

4. Place a thin layer meat mixture, about 1 1/2 teaspoons on an eggplant piece and place another piece on top to make a little sandwich.

5. Coat the eggplant sandwich with the batter.

6. Heat oil in a wok or sauce pan over medium heat. When the oil is hot, then deep fry the coated Eggplant sandwich until golden brown. Drain.

Serve them with Ying`s Yum Yum Sauce as a dipping sauce. Great appetizer for Easter!

Note: You might want to choose the bigger size Chinese eggplants so when you cut them, you will have bigger rounds to hold fillings.

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