Deep-Fried Eggplants with Curry Beef Filling


Preparation info
  • Serves

    3 to 4

    • Difficulty


Appears in

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.


Beef filling

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


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 -inc