Karukaya Eggplant Chinese-style Piccata
This piccata-style dish is made by wrapping eggplant in pork, coating it in egg batter and baking it. The key is to wrap it tightly in pork so that the cheese sandwiched between the eggplant doesn't melt
How to make it
1
Put the ingredients in [A] into a bowl and mix well using a whisk
2
Cut the eggplant into strips about 5mm thick, 4cm long and 3cm wide. Cut the melted cheese to the same size as the eggplant
3
Lightly dust the eggplant with flour, sandwich the melted cheese between the pieces, and wrap with pork belly. Use about 15g of pork belly per eggplant
4
Sprinkle with salt and pepper, coat lightly with potato starch, and pour over the piccata mixture (A)
5
Heat salad oil in a frying pan over high heat and fry [4]. Halfway through frying, add Shaoxing wine and fry until golden brown on both sides
6
Serve in a bowl with chili sauce and top with chives to taste
Ingredients for 3 people
-
- Kariru family eggplant
- 1/2
-
- Pork belly
- 120g
-
- Melting cheese
- About 3 pieces
-
[A]
- Parmesan cheese
- 1 tablespoon
-
- water
- 50cc
-
- Beat egg
- 1/2 pieces
-
- flour
- 50g
-
- For dusting flour
- A little
-
- salt
- A little
-
- Pick it
- A little
-
- potato starch
- A little
-
- Salad oil
- 2 tbsp
-
- Shaoxing wine
- 1 tablespoon
-
- Karuka Eggplant Chili Sauce (for finishing)
- Appropriate amount
-
- For sible
- A little
[PR]
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