Stuffed eggplant

Overview

When I was cooking it, I realized that there wasn't enough meat, so I grabbed a taro next to it to make up for it. Unexpectedly, it tasted better than ever before! The minced meat with taro tastes smoother and more glutinous. Even my daughter, who doesn't like minced meat, ate a lot.

Tags

• hot dishes
• home cooking
• garlic
• lean meat
• light soy sauce
• purple eggplant
• starch
• taro

Ingredients

Steps

1. 1 Wash and slice purple eggplant

   

2. 2 Score each piece with a knife several times (for flavor)

   

3. 3 Cut taro and lean meat into pieces

   

4. 4 Add the minced meat, soy sauce and salt, mix well, and stir well with chopsticks

   

5. 5 Arrange the round eggplants on the plate, roll the minced meat into a ball, and place a meat ball on each piece of eggplant

   

6. 6 Steam until cooked

   

7. 7 Chop the garlic into mince

   

8. 8 Put oil in the pan and stir-fry the garlic until fragrant

   

9. 9 Pour the soup from the steamed eggplant stuffing plate into the pot. If you feel it is not enough, you can add an appropriate amount of water, add an appropriate amount of light soy sauce, and bring to a boil

   

10. 10 Add appropriate amount of starch to cold boiled water and mix well

    

11. 11 Pour into the pot and cook for a few seconds until thickened

    

12. 12 Pour the cooked soup over the steamed eggplant stuffing