Deep-Fried Aubergine Rolls in Vinegar Soy Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

My executive chef, Chef Yap is a dim sum master, who had 20 years of experience making dim sum in Malaysia before joining me in Beijing. These aubergine rolls are one of his many innovative creations.


  • Minced pork belly 50 g (1⅔ oz)
  • Water chestnut 1, peeled and finely chop


  1. Place minced pork in a large mixing bowl. Add water chestnut, mushroom, ginger and egg. Mix ingredients in one direction until mixture starts to bind. Add salt and cooking wine and continue to mix in the same direction until well-mixed. Chill until ready to use.
  2. Cut off aubergine stems. Using a meat slicer or mandolin, slice aubergine into thin slices lengthwis