Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork
The eggplant soaks up the sweet-salty sauce and becomes meltingly soft and delicious. The ground pork sandwiched between the eggplant slices is juicy. I used yakiniku sauce to keep it simple. This dish really whets your appetite!
Add in the 〇 ingredients and knead together (the picture shows the recipe doubled).
Slice the eggplant into 5mm thick rounds. Coat lightly with katakuriko (not listed).
Sandwich the pork stuffing from step 2 between two eggplant slices (the filling layer should be about 5mm thick). Fry the sandwiched rounds in an oiled pan.
When one side has browned, gently flip to cook the other side. Cook the other side by covering the pan with a lid and steaming for about 5 minutes over low heat.
Drizzle with yakiniku sauce to finish.
If you like, sprinkle with shichimi spice or garnish with Japanese mustard. If you have leftover filling, just fry it up and season with the yakiniku sauce.
Story Behind this Recipe
I had lots of eggplant, and decided to simply fry it and serve with yakiniku sauce.
There is no need to soak the eggplant beforehand. The potato starch will help the filling stick to the eggplant, and stop the eggplant from soaking up too much oil. I recommend using a mildly sweet yakiniku sauce.