Dim Sum: Shrimp Stuffed Eggplant

Shrimp Stuffed Eggplant 1.JPG

At the restaurant in Ottawa where I ate the above dish, it appeared on the dim sum menu as 煎釀茄子 (jiān niàng qiézi). The final two characters mean eggplant while the second character (which contains the wine radical) generally means to ferment or brew, but, in this specific context, it indicates a stuffed vegetable. The character that is a little odd here is the first which means to pan-fry. However, this particular version was, I am fairly sure, actually deep-fried.

The eggplant in question is one of the slender Asian varieties that has been cut into sections on the bias and then slit open to make a pocket for a stuffing of minced shrimp. After frying, the pieces were served in a sweetish, soy based sauce that went really well. The eggplant was nicely tender and I generally enjoyed this but the restaurant was too skimpy with the filling. Eggplant dominated shrimp to an unfortunate degree. When I reproduce this dish (probably using zucchini instead of eggplant), I will be considerably more generous…

2 thoughts on “Dim Sum: Shrimp Stuffed Eggplant”

  1. Shrimp and eggplant do work well together. I’m always impressed by your deciphering of Chinese characters. I’ll be in Taiwan next month to enjoy the landscape and temples, but of course also the food. I think I should go mostly to places where one can point to order 🙂

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