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4.9 from 57 votes

Chinese Stuffed Eggplant, Dim Sum Style

Chinese stuffed eggplant is a popular dim sum dish that also makes a great lunch or dinner meal This favorite dim sum Chinese eggplant recipe uses less oil than the restaurants do.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 servings
Calories: 350 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

For the eggplant:
  • 6 oz. Shrimp (170g, peeled and deveined)
  • 3 oz. ground pork (85g, optional; can also be substituted with ground chicken, beef, or turkey)
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil (plus 3 tablespoons, divided)
  • 1 teaspoon Shaoxing wine (or dry sherry)
  • 1 egg
  • 1 teaspoon cornstarch
  • 2 scallions (finely chopped, divide half for the filling and half for the sauce/garnish)
  • 4 Japanese eggplants
For the sauce:
  • 1 teaspoon oil
  • 1/2 teaspoon sesame oil
  • 1 clove garlic (minced)
  • 1 cup chicken stock
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • A pinch of sugar
  • 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
  • salt (to taste)
  • white pepper (to taste)

Instructions

    Cup of Yum
  1. Start by making the filling for the eggplant. Place the shrimp in a food processor along with the ground pork, salt, sugar, white pepper, sesame oil, 1 tablespoon vegetable oil, and rice wine. Process until a rough paste forms. Transfer to a bowl, and stir in the egg, cornstarch, and half of the chopped scallions. Set the mixture aside in the refrigerator for 30 minutes.
  2. Cut each eggplant into 1 1/2-inches thick slices on the diagonal. Take each slice and carefully slice through the middle, but don’t cut all the way through. The pieces should still be attached on one side. This will help keep both halves of the eggplant together.
  3. Fill the middle of each eggplant slice with the shrimp and pork filling. Once all the slices are stuffed, heat a tablespoon of oil in a skillet over medium-high heat, and fry the slices on both sides until golden. Add a little more oil whenever the pan starts to look a little dry (you’ll only need a tablespoon at a time).
  4. Remove from the pan and place on a heatproof plate for steaming. Prepare your steamer with 2-3 cups water (you can also use a wok with a steaming rack placed in the bottom). Heat until the water is simmering. Turn off the heat, carefully place the plate in the steamer. Cover the steamer and turn the heat back on to medium-high. Steam for 7-10 minutes. The eggplant should be very soft. Nothing worse than an under-cooked eggplant!
  5. While the eggplant is steaming, make the sauce. Heat a saucepan over medium heat, and add 1 teaspoon oil, sesame oil, and minced garlic. Cook for 30 seconds, and then add the chicken stock, oyster sauce, soy sauce, and sugar. Season with salt and pepper to taste. Bring the sauce to a simmer, and stir in half of the cornstarch slurry. Cook for a minute to thicken. Set aside.
  6. After the eggplant is done, pour any liquid left on the plate into the sauce. Heat the sauce and add more cornstarch slurry if it needs thickening. Stir in your reserved scallions, pour over the eggplant, and serve.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 20g (7%) Protein 17g (34%) Fat 23g (35%) Saturated Fat 14g (70%) Cholesterol 163mg (54%) Sodium 966mg (40%) Potassium 695mg (20%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 170IU (3%) Vitamin C 8.1mg (9%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 20g 7%
Protein 17g 34%
Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 163mg 54%
Sodium 966mg 40%
Potassium 695mg 15%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 170IU 3%
Vitamin C 8.1mg 9%
Calcium 95mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.