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#Chinese Stuffed Eggplant

Ingredients

• 3/4 lbs pealed shrimp
• 3 garlic cloves grated
• 1 tsp grated ginger
• 1 tsp salt
• 1 Tbsp paprika
• 1 tsp white pepper
• 3 Chinese eggplant
• -
• Sauce
• -
• 1 Tbsp miren
• 2 Tbsp oyster sauce
• 1 tsp corn or rice starch
• 3 Tbsp water
• 1/2 Tbsp sugar
• 1 tbsp Chinese dark vinegar
• Peppers of choice
• ——-20 Ground Szechuan peppers
• ——-Or. Chinese chili sauce
• ——Or fresh hot chilis
• Two green onions
• 2 garlic cloves diced

Directions

Smash and chop shrimp into a paste. Some chunks are OK.

Mix shrimp with salt, white pepper, and paprika and place in fridge

Cut eggplant diagonally about 1 1/2 inch thick. Split these pieces about 1/2 to 3/4 way through. Do not go all the way through

Place on a pan and salt both sides. Let sit for 1 hour. Dry with a towel. This is an optional step to remove some liquid.

Open the slit and put some of the shrimp mixture inside.

Heat a pan with about 1/4 inch oil to 350 to 375 F. Fry eggplant until golden, flip and brown other side. Plate

Sauce.
Mix peppers, miren, oyster sauce, sugar, starch, and water in sauce pan. Cook for a few minutes on medium. Add onion and garlic and cook until consistency of a nice sauce. Pour over eggplant

Garnish with green onion and/or fresh chilies