Deep-Fried Eggplants with Curry Beef Filling

Name: Deep-Fried Eggplants with Curry Beef Filling (釀茄子)
Yield: Serves 3 to 4.
Cuisine: Chinese
Ingredients: 1 egg, well beaten; ⅛ teaspoon black pepper; 4 cups oil; ½ teaspoon sugar; 1 large whole scallion, finely chopped; ¼ teaspoon salt; 1 cup breadcrumbs seasoned lightly with salt and pepper; ½ pound ground lean beef; 1 tablespoon light soy sauce; 2 slender eggplants, about 1 pound; 1 tablespoon cornstarch; 1 teaspoon curry powder

釀茄子

Preparation info

Serves
3 to 4
.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

These deep-fried “sandwiches” are very hard to stop eating. The coating is crisp, the eggplants soft and creamy, and the filling scrumptious.

Ingredients

Beef filling

½ pound ground lean beef
1 large whole scallion, finely chopped
1 tablespo

Asia
China
Side dish
Spicy

Method

March-chop the ground beef a few times to loosen its formation. Place it in a bowl, add the seasonings and the cornstarch in the order listed, and stir circularly in one direction until well mingled. The consistency will be on the dry side.

Cut off the stems and peel the eggplants. Cut each crosswise into ⅓-inc