Fried Eggplant Pockets

Fried Eggplant Pockets

Serves: 8 people
Cooking Time: 10 minutes
Fried Eggplant Pockets


  • 1 large eggplant, or 2 small eggplants
  • 1/2 pound ground pork
  • 1 1/2 tablespoons soy sauce
  • 1/2 tablespoon Chinese cooking wine
  • 1 tablespoon minced spring onion
  • 1/2 tablespoon minced ginger
  • 1/2 tablespoon cornstarch
  • Pinch of salt
  • Vegetable oil, for frying
  • 1 egg
  • 2 tablespoons water
  • 1 1/2 tablespoons flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • Pinch of five-spice powder
  • 2 tablespoons brown vinegar
  • 2 teaspoons chili oil


Print This Recipe
Fried Eggplant Pockets are a classic Chinese dish that you can very easily replicate at home. Enjoy!
  1. Cut the eggplants into 1/2 inch slices. Then carefully cut a slit in the middle of those slices. Do not cut all the way. This will make your "pocket."
  2. In a bowl, mix together ground pork, soy sauce, Chinese cooking wine, spring onion, ginger, cornstarch and salt.
  3. In a separate bowl, whisk together all the ingredients for the coating until fully combined.
  4. Fill a deep skillet about halfway full with oil and heat to 375 degrees Fahrenheit.
  5. Stuff each eggplant pocket with pork mixture, then lightly coat in egg wash. Carefully add to hot oil and fry for 3 to 4 minutes per side, or until golden brown. Remove from oil and drain on a paper towel lined plate.
  6. Whisk together ingredients for the dipping sauce. Serve with fried eggplant pockets and enjoy!