1 - 8 Chinese eggplants

MEAT MIX:

1/2 lb. river shrimp
1/2 lb. ground pork or turkey
1 tbl. sesame oil
2 tbl. light soy
4 tbl. corn starch
Corn starch for dredging

SAUCE:

1 1/2 c. broth
1 tbl. oyster sauce
1 tbl. sesame oil
  1. Slice eggplant diagonally about 2-3".
  2. Soak in salt water 15 minutes. Pat dry.
  3. Mix meat mix well.
  4. Dip each slice of eggplant in corn starch. then put on 1/2" - 3/4" meat mix on corn starched side (inside).
  5. When all done dredge the outside.
  6. Heat 1/4" oil in wok and fry eggplant 3 minutes on each side.
  7. Transfer to platter till all are fried. Drain wok.
  8. Add sauce to wok or pan. Bring to boil then add eggplant; cover, cook 15 minutes. Thicken sauce. Pour over eggplant and scallions.