Chinese Shrimp Stuffed Eggplant is a popular dim sum treat, which is typically fried in copious amounts of oil. Eggplant has a propensity to sop up a lot of oil, so this baked version keeps all the delicious Asian flavors intact, without the grease.
Plus, this is roasted on parchment in the oven, so cleanup is a snap.
I was inspired to create this dish because February rings in the Chinese New Year. 2024 is Year of the Dragon, which signifies power, luck, and resilience in Chinese culture. I have been enjoying all the wonderful dim sum posts, but wanted to create something higher in protein and fiber that was not fried, but still packed a delicious punch of flavors. The fifteenth, and final day of Chinese New Year is called the Lantern Festival and falls on Saturday February 24th, which signifies gatherings of families to enjoy traditional meals and dim sum, but you can enjoy this dish anytime of year!
Roasted Shrimp Stuffed Chinese Eggplant
Ingredients
½ pound wild caught shrimp, peeled and deveined
1 Chinese eggplant
1 tbsp neutral high smoke point oil, like avocado oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated
½ tsp pickled chili (optional)
2 tbsp gluten free tamari
1 tbsp mirin
1 tbsp rice vinegar
1 tsp cornstarch or rice flour
Garnish – 2 scallions thinly sliced and 2 tbsp toasted sesame oil or neutral oil of choice
How to Make Roasted Shrimp Stuffed Chinese Eggplant
-Preheat oven to 350 degrees convection roast
-Lightly pulse shrimp in a mini chopper or food processor, or dice into very small pieces
-Place shrimp into a mixing bowl, add garlic, ginger, chili, tamari, mirin, rice vinegar, and corn starch or rice flour
-Fold ingredients to combine, cover, and refrigerate for 30 minutes
-Meanwhile, cut eggplant lengthwise, and score the flesh
-Lightly oil eggplant flesh, and place cut side down on parchment
-Roast eggplant until it softens, about 15 minutes
-Remove eggplant from oven, and turn flesh side up
-Stuff each eggplant half with half of shrimp mixture
-Top eggplant halves with half of the scallions, reserving other half for before serving
-Sprinkle eggplant halves each with 1 tbsp sesame oil or neutral oil of choice
-Return to oven until shrimp achieves a minimum internal temperature of 145 degrees F, about 20 minutes
-Garnish with remaining scallions, and serve
-Serves two if served as an eggplant shrimp boat as is, or this can be sliced lengthwise into 2” pieces for dim sum
