Baked Eggplant with Crab and Oyster Sauce
Appetizers • European
Description
Baked Eggplant with Crab and Oyster Sauce
Ingredients
- Cilantro 0 oz
- Eggplants 2 pieces
- Crab Meat 20 oz
- Vegetable Oil 5 fl oz
- Soy Sauce 5 fl oz
- Oyster Mushrooms 5 fl oz
- Chocolate eggs 2 pieces
- Breadcrumbs 0 oz
- Shallot 0 oz
- Garlic 2 cloves
- Grated Ginger Root 0 oz
- Granulated sugar 0 oz
- Ground Black Pepper to taste
- Toasted Sesame to taste
Step-by-Step Guide
Step 1
Cut the eggplants in half lengthwise and season with pepper.
Step 2
Place the eggplants on a baking sheet and drizzle with oil. Put them in a preheated oven at 375°F for 15 minutes.
Step 3
Meanwhile, in a bowl, combine the crab meat with the minced garlic, ginger, and shallots.
Step 4
Add 2 eggs, 50 g of breadcrumbs, sugar, and soy sauce. Mix everything thoroughly.
Step 5
Remove the eggplants from the oven, top each half with the crab mixture, and return to the oven for another 10 minutes.
Step 6
In a saucepan, sauté the shallots, garlic, and ginger in vegetable oil. Then add the oyster sauce and water (one-third of the saucepan), and bring to a boil.
Step 7
To serve, pour oyster sauce onto a plate, place the eggplant in the center. Sprinkle with sesame seeds and garnish with cilantro.
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