Stuffed Eggplant

Stuffed Eggplant

　　Stuffed Eggplant

　　To make this snack, you’ll need the following ingredients: eggplant, pork (preferably pork belly), peanuts, Chinese chives, flour, eggs, salt, chicken bouillon, and camellia oil.

　　1. First, finely chop the pork, peanuts (roasted), and Chinese chives, then mix them with an appropriate amount of cornstarch, salt, and chicken bouillon. Set aside.

　　2. Wash the eggplant and cut it diagonally into large pieces, then make a shallow cut in the middle without slicing all the way through (you want to create a shell-like shape).

　　3. Carefully place the prepared filling into the middle of the eggplant (don’t overfill—just enough so it doesn’t crack easily).

　　4. Mix an appropriate amount of flour and eggs (usually I use two, depending on how much you’re making) with salt, chicken bouillon, and water to form a batter (not too dry or too runny). Set aside.

　　5. Dip the stuffed eggplant into the flour batter, coating it evenly, then fry it in hot oil over low heat until golden brown. Remove from the pan once done.

　　6. It’s best to use camellia oil from Fengshan—it’s the most fragrant. The resulting stuffed eggplant has a golden exterior and tender, flavorful interior, making it a delicious snack suitable for all ages.

　　In Fengshan, some street food stalls sell it, and visitors can also find it at local markets (such as Fengyang Market or cooked food stalls along the street, priced at 0.5 or 1 yuan each). Don’t assume it’s unhealthy just because it’s fried—the fact that it’s cooked in Fengshan’s specialty camellia oil makes it a healthy choice. Feel free to enjoy it. Many of Fengshan’s long-lived elderly and slim, graceful women owe their vitality and beauty to eating camellia oil regularly.