Stuffed Eggplant

Overview

How to cook Stuffed Eggplant at home

Try to choose smaller and longer eggplants
Cut with a diagonal knife, about one centimeter thick. Don’t cut the middle knife all the way, so that the meat filling can be sandwiched in the middle
Dip some starch on both sides in the middle so that the meat filling will not fall off easily, and the meat filling should be frozen hard
After the stuffing is done, fry it in a pan. When the oil is boiling, add it to the pan. Fry until both sides are golden brown. Remove and control the oil. Put a little oil in the pan, add garlic and stir-fry until fragrant. Add chopped mushrooms and continue to stir-fry. Add eggplant and stir-fry. Add water and cook for a while. When it is almost dry, add green onions. Add seasoning to reduce the juice and serve on the plate. (Seasoning: starch, add a little water, add light soy sauce and mix well)