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Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
These Golden Pork-Stuffed Eggplant Rings are an irresistible blend of soft, juicy eggplant and savory minced pork filling. Each thick-cut eggplant slice is hollowed into a ring and generously packed with a colorful mix of seasoned ground pork, diced carrots, and green onions. Pan-fried to golden perfection, the crispy outside gives way to a juicy, flavorful center that’s bursting with umami. A fun and satisfying appetizer, side dish, or lunchbox treat—especially when topped with a swirl of ketchup or your favorite dipping sauce.
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Recipe
xIngredients
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1 large eggplant (cut into thick rings, center hollowed)
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150g minced pork
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1 small carrot (finely diced)
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1 egg
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1 tbsp starch (cornstarch or potato starch)
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1 tbsp chopped green onions
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1/2 tsp salt
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Cooking oil for pan-frying
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Optional: ketchup for serving
Instructions
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Prepare the Eggplant Rings
Cut the eggplant into 1-inch thick slices. Use a small round cutter or knife to carefully hollow out the center of each slice, creating a ring. Set aside. -
Make the Pork Filling
In a bowl, mix minced pork, diced carrot, chopped green onion, starch, one egg, and salt. Stir until well combined into a thick, sticky mixture. -
Fill the Eggplant Rings
Spoon the pork mixture into the hollow centers of the eggplant rings, pressing down gently to pack them tightly. -
Pan-Fry to Perfection
Heat oil in a nonstick skillet over medium heat. Carefully place the stuffed eggplant rings into the pan. Fry slowly for 3–4 minutes on each side or until golden brown and fully cooked. -
Serve and Enjoy
Serve hot with a drizzle of ketchup or your favorite dipping sauce. These savory bites are best enjoyed fresh and warm!
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