1 large eggplant
1/2 lb. river shrimp
1/2 lb. ground chicken or turkey
1 scallion, chopped fine
1 tbl. ginger-garlic mix
3 eggs beaten mixed with
1/4 tsp. baking powder
2-3 c. bread crumbs
2 c. master sauce + 1 tsp. chef chow or hoisin
  1. Chop shrimp fine or puree. Mix with chicken or turkey. Marinate.
  2. Slice eggplant 1/4" thick be 3-4". Wash and dry.
  3. Dip eggplant in tapioca starch. Set aside.
  4. Add scallions and ginger-garlic mix to meat. Mix, add tapioca starch if to loose.
  5. Make sandwich of meat and eggplant. Dip in eggs, then in bread crumbs and semi deep fry (1" oil in fry pan) till brown. Keep in oven 1/2 hour at 300°. Put on platter and cover with master sauce over watercress.