Eggplant box

Overview

I often ate this when I was in the Northeast. It has vegetables and meat, and it’s very fragrant!

Prepare long eggplant and meat filling, set aside.
Add cold water to the meat filling and stir well.
Add an egg and beat evenly so that the meat filling will be very tender.
Add salt, sugar, dark soy sauce, sesame oil, five-spice powder, and ginger powder. Mix well.
Add the chopped green onions and stir evenly.
Traditionally, eggplant should be cut into toad mouths and the two pieces connected together, but I like to cut them open so that there is more meat. About five millimeters thick.
Put the meat filling on one piece and cover it with the other piece.
All done and ready to go.
Mix flour, water, and eggs into a thick batter, and the eggplant box will be covered with batter. Put oil in a non-stick pan. When the oil is hot, add the eggplant boxes and fry until both sides are golden brown.
Plate it and it’s ready to eat!