INGREDIENTS

INSTRUCTIONS

1. Prepare either of the fillings "Eggplant Filling #1/#2".
2. Wash eggplant. Cut in half lengthwise and scoop out seeds. Stuff filling
into bottom half of eggplant and cover with top half.
3. Place on a heatproof dish. Then steam until done (about 30 minutes). See
"How-to Section".
4. Cut eggplant crosswise, through stuffing, in 1/2- to 1-inch slices, and
serve. VARIATIONS:
1. To cut:  Cut a 1-1/2 inch slice from each end of the eggplant, reserving
the slices. With a sharp knife or apple corer, hollow out the eggplant's
center about 1-inch in diameter. Then stuff with filling and replace the
end slices, fastening them with toothpicks. After steaming, cut crosswise
as in step 4.
2. To simmer: After step 2, boil 1-1/2 cups water. Add eggplant and simmer,
covered, 45 minutes, turning several times for even cooking. Remove
eggplant; slice and keep warm. Then add to liquids in pan 1 egg yolk,
beaten; 1/2 teaspoon salt and a dash of pepper. Cook, stirring, until sauce
thickens. Pour sauce over eggplant and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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