Saturday, September 24, 2005


they are so many foreigners who come to china and complain and complain and complain....i guess you get the message, actually i am sometimes in this group. if you have ever been to a jingkelong you will know what i mean...or in barbados as we say if you dont have a horse ride an ass... well i have been thinking about juicy stuffed eggplants for awhile, and i wanted something different to all the chicken we normally consume...BEEF...juicy BEEF...and in jingkelong you cant just go to the butcher and ask for 2 pounds of your best minced never know what you will get...ha i got the next best thing 500g of fuhua fei niu A ji (grade A fatty beef from fuhua)...this is the type of beef that goes in Chinese hot pot...and we always go to fuhua and i am never disappointed with their beef, always juicy.....
this was the improvisation in my recipe.
I made stuffed eggplants with garlicy cheese puffs on the side (really good for mopping up the juice)
stuffed eggplants
2 medium sized eggplants (cut in half horizontally, with insides removed (sounds gross huh..) and chopped as small as possible...)
500g of beef (minced or thinly sliced fei niu)
1 medium onion (chopped as finely as possible)
garlic, chilli, salt, soy sauce, to taste
Place eggplant cups in salted water until ready to use.
Mixed spices, chopped insides and meat and marinade for at least 45 minutes....for me it was until the meat had completely defrosted.
before stuffing eggplant shells, add a little olive oil to the inside of each shell, they should look like this.
Wrap with foil and place in the oven, in my oven they need at least 30 min to make sure the meat is thoroughly cooked.
When you unwrap them there will be plenty of juice, pour this back on to each eggplant before serving.
garlicy cheese puffs
4 cloves roasted garlic (smashed once once)
savory pastry mix
cheddar or another sharp cheese chopped
mix all ingredients
break off pieces of cherry sized pieces of dough and use your thumb to press the center,
Place on baking sheet in oven and cook until brown and crispy.


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