Eggplant Roll Stuffed with Ground Pork
I wish I knew this recipe earlier. It is easy, creative, and insanely delicious. These rolls are crispy on the outside and the inside is juicy and succulent. You can eat it on it’s own. Or serve it with white rice. If you are eating it as an appetizer, this can serve 2 people with other dishes.
- 1 long and straight eggplant
- 150g / ⅓ lb of ground pork
- ¼ tsp of white pepper
- ¼ tsp of five spice powder
- 2 tsp of soy sauce
- ½ tbsp of oyster sauce
- ½ tbsp of minced garlic
- 1 tsp of minced ginger
- 2 tbsp of diced scallions
- ¼ cup of cornstarch
- 1/2 cup of oil to fry the eggplant roll
- 1.5 tsp of sugar
- 2 small Thai bird eye chilies, diced
- 1 clove of garlic, diced
- 1 tbsp of fish sauce
- 1 tbsp of lime juice
To make the eggplant rolls (Makes 8 rolls)
To make the dipping sauce
- Season the ground pork with soy sauce, oyster sauce, five spice powder, white pepper, minced garlic, ginger, and diced scallions. Mix until the ground meat becomes sticky. Set it aside.
- Use a vegetable peeler to slice the eggplant into long thin slices. The first two slices usually are too narrow. We will not use them. When you shop for eggplants, choose the ones that are long and straight, it makes a better presentation. If you break a slice by accident. That’s alright; is still useful. Based on my experience, each eggplant approximately makes about 10 rolls. Of course, it also depends on the size and the shape of the eggplant. You can double or triple this recipe depending on how many people you want to serve.
- Place the eggplant slices on the cutting board and evenly apply a thin layer of meat on it. Besides ground pork, you can use beef, chicken, shrimp or fish. This recipe is super flexible.
- Carefully roll the eggplant into a cylinder. For the broken slice, you just roll it from the side that is broken so you can wrap it in tightly.
- Let the rolls sit for a few minutes to allow the seasoning to draw out some moisture from the eggplant. We need those moisture to coat the cornstarch.
- Coat the eggplant rolls with cornstarch and set them aside for 10 minutes to allow the cornstarch to bond together.
- Heat the oil to 374°F / 190°C. Fry the eggplant rolls for 2-3 minutes on each side. Usually, this dish is deep fried but I think shallow fry is more friendly for home cooking because you use less oil.
- Before serving, thoroughly combine all the dipping sauce ingredients together. The taste is sweet and sour, goes really good with crispy eggplant rolls. Of course, you can also use store bought, pre-made dipping sauce.