Name: Fried Stuffed Eggplant (Nasu No Hasami Agé )
Yield: Serves 4.
Cuisine: Japan
Ingredients: ½ teaspoon fresh ginger, peeled and finely minced; ½ teaspoon saké (rice wine); ½ pound uncooked shrimp, shelled and deveined; 6–8 small eggplants, each no longer than 4 inches; 1–1½ tablespoons cornstarch; Vegetable oil for deep frying; 1 lemon or lime, cut into wedges; Soy sauce for dipping; 1–1½ tablespoons egg white; ½ teaspoon cornstarch

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Dark, sleek eggplants are slit and stuffed with a pale, seasoned shrimp filling, then dusted with cornstarch and deep-fried to make an unusually tasty dish. Fresh lemon or lime wedges make an attractive and delicious garnish. Serve the stuffed eggplant with Egg Drop Soup and make use of the leftover yolk. String Beans in Thick Bean and Sesame Sauce or tart Green Sea Salad