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Molten Eggs and Eggplant

Vegetables, also Vegetarian Foods

Molten Eggs and Eggplant
5 large eggs
2 thin eggplants, angle-cut
1 cup vegetable oil
5 dried pitted dates
5 slices fresh ginger, minced
1 teaspoon coarse salt
1 teaspoon ground white peppercorns
1 teaspoon fresh lemon juice
1 cup Chinese rice wine

1. Make a small hole in the shell of the narrow end of each egg, and put them in a sauce pot of cold water, and bring it slowly to a simmer, stir every minute or two for three minutes to keep the yolks centered, then remove the eggs from the hot water; and fill the pot with cold water, and crack the shells by gently rolling them, but do not take them out of the pot.
2. In another pot, add oil and deep-fry the eggplant for three minutes, then drain it on paper towels, and set oil a side for another purpose.
3. Now add all the other ingredients including the fried eggplant pieces, and bring to the boil with the eggs and drained eggplant pieces, and refrigerate these covered adding cold boiled water to cover, if needed.
4. The next day or before planning to eat them, discard liquid, peel the eggs and discard their shells, and cut them in half.
5. Serve these egg halves, cut side up, mixed with the eggplant pieces on a chilled serving platter, or put them on greens or cold noodles and serve them.

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