Crispy chicken stuffed eggplant is crunchy on the outside with a soft chicken filling between two sweet slices of eggplant. The hard part is that eggplant darkens quickly and the filling likes to slip out in the pan.
The minced chicken filling is mixed with soaked shiitake, finely shredded kaffir lime leaf and 1 tablespoon of Lean Mayo, which keeps it moist so it never bites dry. It suits a light meal or a snack for the whole family.
This batch weighs about 699g, at roughly 131 calories per 100g.
Method
Take the skin and bone off the chicken thigh and mince the meat finely. Soak the shiitake until soft and chop finely.
Cut the eggplant into 5 to 7cm lengths and slice about 0.5cm thick, soaking the slices in lightly salted water so they do not darken, then drain.
Mix the minced chicken and shiitake with 1/2 teaspoon seasoning powder, 1/2 teaspoon black pepper, 1/2 teaspoon fish sauce, 1 tablespoon Lean Mayo, 1 tablespoon minced spring onion whites and the shredded kaffir lime leaves.
Spread the chicken filling over one slice of eggplant and press another slice on top.
Coat each stuffed piece in all purpose flour, then in 2 beaten eggs, then in panko breadcrumbs.
Deep fry until golden and crisp, then drain. Serve with lettuce, tomato, cucumber and Lean Mayo.
Tips
Shiitake in the filling makes the chicken more fragrant and keeps it moist.
Soak the eggplant slices in lightly salted water as soon as they are cut so they do not darken.
Press the filling into a thin, even layer before closing it, so each piece cooks through evenly.
The oil has to be properly hot before the pieces go in, which keeps the breadcrumb coating from soaking up oil.
Lean Mayo works both in the filling and as the dipping sauce, with nothing else needed.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.