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Stuffed Eggplant

Vegetables, also Vegetarian Foods

Stuffed Eggplant
2 Chinese eggplants
½ pound ground breadcrumbs, divided in half
3 scallions, chopped
3 slices fresh ginger, chopped
3 cloves fresh garlic, minced
1 egg, beaten
3 Tablespoons all-purpose flour
3 Tablespoons cornstarch mixed with cold water
1 teaspoon granulated sugar
1 Tablespoon white Chinese vinegar
1 Tablespoon fermented black beans, mashed
1 chili pepper, seeded and minced
1 Tablespoon Chinese rice wine
1 teaspoon sesame oil
1 Tablespoon dark soy sauce

1. Cut both eggplants in half, scoop the centers out and discard, then steam for eight minutes.
2. Mix half the bread crumbs with the scallions, garlic, egg, flour, cornstarch and water, sugar, vinegar, fermented black beans, chili pepper pieces, rice wine, sesame oil, and soy sauce, and stuff the eggplant halves. Then top them with the rest of the bread crumbs,
3. Mix the rest of the bread crumbs with the oil and pat this on top of the halves, and bake in a 300 degree oven for twenty minutes.
4. Remove from the oven and cut each half in half on an angle and put them on a pre-heated platter, some up ended, some not, and serve.

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