1-2 large eggplant

Chicken batter
2 c. ground turkey
1 scallion
Tapioca starch for rolling
  1. Slice eggplant into 1 1/2" slices then cut into 1 1/2" cubes.
  2. Marinate turkey or any meat. Form into small meat balls, 1/2" or more.
  3. Cut small hole in cubes. Put meat balls in holes. Dip in tapioca starch, then in batter.
  4. Deep fry in 3 c. oil till brown.
  5. Put on platter. Cover with sauce and scallions. Thicken if necessary.