Eggplantswith Tulip Premium Pork Luncheon Meat and egg Sauce

• 40 min
• 4 persons

Ingredients

• 340 g Tulip Premium Pork Luncheon Meat 40% less sodium
• 20 g Wood ear mushrooms
• 1 Onion
• 1 tbsp Fried garlic oil
• 1 tbsp Fried red onion oil
• 1 tbsp Chopped garlic
• 1 tbsp Chopped red onion
• 1 tsp Seasoning
• 1 tsp Pepper
• 2 Chicken eggs
• 2 tsp Breadcrumbs
• 3 tsp Corn flour
• 3 Eggplants

SAUCE

• 350 ml Broth
• 1 tsp Oyster sauce
• 1 tsp Corn flour
• 1 tsp Seasoning
• 0.5 tsp Salt
• 0.5 tsp Chopped garlic

Print recipe

Instructions

Food preparation:

• Grate the Tulip Premium Pork Luncheon Meat
• Put the wood ear mushrooms in water until it’s soft. Cut it into thin strips
• Slice the onion
• Slice the egg plan approx. 7 mm. Break the inside of the eggplants to create the space

Mix the Tulip meat with wood ear mushrooms, onion, breadcrumbs and eggs.

Brush the corn flour inside the eggplant slices, then stuff the Tulip meat inside the eggplant slices.

Heat the pan with oil. Fry the eggplants until they are crisp and golden.

Making the sauce:
Heat the pan with oil, add garlic, broth, oyster sauce, corn flour, seasoning, salt and egg. Let it boil for 1 minute. Add the sesame oil. Pour the eggplants in the sauce pan and let it boil for 1 minute.

Place on a dish and décor with carrot, chili and spring onion. Serve with rice.

Tip

Serve for dinner.