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Kamo Eggplant Stuffed and Fried

Cost $15, save $10

Source: Recommended by CookPal

  • 40 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🍆 1 piece (250g) Kamo eggplant

  • Meat

    • 🍗 200g minced chicken

  • Seasoning

    • 🧂 1/4 tsp salt
    • 1/2 tsp grated ginger
    • A pinch of pepper
    • 2 tbsp tonkatsu sauce

  • Binding Agents

    • 1 tsp cornstarch

  • Coating

    • 1 tbsp flour
    • 🥚 1 beaten egg
    • Sufficient amount of breadcrumbs

  • Oil

    • Sufficient amount of salad oil

  • Vegetables

    • 🧅 1/3 stalk minced green onion (white part)

STEPS

1

Cut off the stem of the Kamo eggplant, peel it partially with a peeler, and slice into 7 equal pieces. Mince the green onion.

2

In a bowl, mix the minced chicken, green onion, salt, ginger, pepper, and cornstarch until sticky.

3

Dust both sides of the eggplant slices with flour, place 1/7 of the chicken mixture between two slices, and press lightly to shape.

4

Coat the stuffed eggplant in flour, beaten egg, and breadcrumbs in sequence.

5

Heat salad oil in a pot to 170°C (340°F), and deep-fry the coated eggplant for 5–6 minutes until the chicken is fully cooked.

6

Serve on a plate and drizzle with tonkatsu sauce.

NUTRIENTS

Per 1 serving

🔥

320

Calories

  • 20g
    Protein
  • 25g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Use fresh Kamo eggplant for better flavor and texture.Adjust the seasoning in the chicken mixture to suit your taste.Serve with a side of shredded cabbage for a complete Japanese-style meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.