Stuffed Eggplant Recipe (Hakka Style)

Hakka Stuffed Eggplant (客家酿茄子) is my favorite way to eat eggplant. You can also use this recipe to make stuffed tofu, pepper, bitter melon, mushroom… Stuffed food is one of those characteristic styles of Hakka cuisine.

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Videography / Editing by Austin Schargorodski –

For the filling
400 g 14 oz of white fish fillet, cut into chunks
1/2 tsp of salt
1/2 tbsp of soy sauce (Amazon Link –
1/2 tsp of sugar
1/2 tsp of sweet paprika (Amazon Link –
1/2 tbsp of cornstarch (Amazon Link –
2 tbsp of chinese cooking wine (Amazon Link –
1/2 tbsp of sesame oil (Amazon Link –
2 tsp of finely minced ginger
1 tbsp of finely minced garlic
1/4 cup of diced scallion
3 tbsp of water

To make the sauce
1 tbsp of soy sauce (Amazon Link –
1 tbsp of oyster sauce (Amazon Link –
1 tsp of cornstarch (Amazon Link –
Some Black pepper to taste (Amazon Link –
1 cup of water

2-3 Chinese long eggplants
3 tbsp of cornstarch to coat the eggplants
2-3 tbsp of vegetable oil to pan-fry

Roughly cut the fish fillet into chunks and put it into the food processor along with the rest of the filling ingredients. Use the on and off mode to blend everything for 20-25 seconds. Don’t grind the meat too fine, otherwise, the filling will turn out too mussy. Remove it from the food processor and set it aside.
Slice the eggplant at a 45-degree angle into 1 centimeter thick pieces. Place all the slices on the cutting board. Put a few tbsp of cornstarch into a sieve and lightly dust onto the eggplant cut surface. Repeat this on the other side. Don’t dust too much, otherwise, the filling can not attach well. A thin layer of cornstarch will prevent the meat from falling off and it also creates a starch layer on the outside of the eggplant which helps to catch more flavors from the sauce.
Spread a small amount of filling, 1/2 tsp will do, onto the eggplant slice. This will wet the cornstarch lightly and help the meat to fully make contact with the eggplant so it doesn’t fall off while cooking. Then put more filling, about 1.5 tbsp, on the top. Shape the edge with a dining knife. This recipe is enough to stuff 3 long skinny eggplants, of course, it depends on the size of your eggplant.
Before cooking, combine all the sauce ingredients in a bowl and set it aside.
Add vegetable oil into a frying pan. Place in the stuffed eggplant with the meat side down and pan fry over medium heat until golden brown. Flip it and fry the other side for a minute or 2.
Pour in the sauce. Be careful with the hot steam coming out. Move around the eggplants so they can absorb more flavors. If your pan is not big enough, you can fry the eggplant in batches. Just remember to divide the sauce in half too.
Transfer the eggplant to a plate. Sprinkle some diced scallion as garnish. Serve with white rice.

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Comment (31)

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  2. Hey, new subscriber here 🙂
    I've watched some of your videos in the past and the authentic traditional recipes are the ones I like the most! The Hakka style stuffed tofu is a favourite and I'd like to see more! Thanks for sharing your knowledge🙏❤

  3. I'm looking for a recipe for stuffed potato medallions. I found them in a Chinese restaurant buffet. I discovered they aren't offering. It anymore AND won't share the recipe. Would you have any clue?

  4. So, I've been watching your videos for a long time. Even before covid was a thing. Can you PLEASE do a happy traditional happy family dish. At the moment, right now, I'm trying to make that dish and I am at a lost time make a sauce for the dish. It would be super great if you did a video on it. Thanks for reading my comment. And I HOPE to see the video. You have inspired me so much I can't even explain Souped up recipes. I thank you so much getting my Asian cuisine skills to par. Xoxo. Till the next video. Thanks again.

  5. I love all eggplant – but yes indeed, the Chinese and Japanese eggplants I've cooked with have been so much more pleasant in flavor than the big western ones, both flesh and skin. I'm definitely going to give this recipe a go sometime.

  6. Thank you for all your video's. So nice making homemade Chinese food at home. Also I love how you inform us of the regions the recipes come from. Have a wonderful day.

  7. I absolutely love this girl I love the way she speaks I love how clear her English is she's very pretty she looks like a little doll in her food looks delicious she really makes Asian cooking look super simple


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