Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (9-inch) eggplant (about 3 inches wide; 1 1/4 lb)
- 1/4 lb ground pork (not lean)
- 2 tablespoons finely chopped scallion greens
- 1 teaspoon minced peeled fresh ginger
- 1 1/2 tablespoons soy sauce
- 1/4 teaspoon salt
- 3 to 4 cups peanut or vegetable oil for frying
- 1 cup all-purpose flour
- 1 large egg, lightly beaten
- 3/4 cup water
- =
Directions
1 - Cut off the bottom inch and a half of the eggplants and throw away. Cut just shy of all the way through eggplant creating a pocket. repeat seven times.
2 - Mix pork, scallion, ginger, soy sauce, and salt in a bowl. Add 1 tablespoon of the mixture to each pocket.
3 -heat oil in skillet to 360 degrees. Mix together flour , eggs, and water until smooth.
4 - Dip eggplants into the batter and cook for 4 to 5 minutes until eggplants are golden.