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