How to Make Fried Eggplant Roll with Meat Pesto Video

Ingredients:Long eggplant 1 piece pork loin 50 grams northern tofu half a box ginger 1 small piece egg 1 piece

Olive oil 300ml soy sauce 1 tablespoon (15ml) cooking wine 1 teaspoon (5ml) salt 1/2 teaspoon (3g) sesame oil

Dredging batter:flour 100 grams, baking soda 1/4 teaspoon (1g) ice beer 50ml

　　 Makes:

1. Dice the pork loin into mince and place it in a bowl, then add minced ginger, soy sauce, cooking wine, salt, and sesame oil, mix well and marinate for 10 minutes.

2. Crush the northern tofu by hand and mix with the meat filling evenly, set aside.

3. Cut off the stem of the long eggplant, wash it clean, make a cut first, then slice every 2mm but not all the way through to form strips (Figure 5).

4. Stuff the prepared stuffing into each strip of eggplant with a spoon. Add baking soda to the flour and mix well, then add an egg and pour in ice beer to make a thick batter.

5. Heat oil in a pan until it is 80% hot, dip the stuffed eggplant strips in the batter, fry for about 1 minute and 30 seconds on both sides until golden brown, then remove them.6. Serve with garlic chive sauce or Thai-style sour and spicy sauce for a richer and crispier taste. Heat the oil to 80% hotness, coat the eggplant rolls in the batter, and fry for about 1.5 minutes until both sides are golden yellow before removing.

6. When serving, dip in garlic spicy sauce or Thai sweet chili sauce for a richer and crispier taste.