Chinese Indonesian Stuffed Eggplants

Ingredients

In this Chinese Indonesian adaptation, the traditional Romanian Gulii umplute is transformed by incorporating Chinese Indonesian flavors and cooking techniques. The original dish typically uses ground meat, rice, and vegetables as the filling, while the Chinese Indonesian version adds soy sauce, ginger, garlic, and chili for a more robust and spicy flavor profile. The cooking method also differs, as the Romanian version is usually baked in the oven, while the Chinese Indonesian version is simmered in a flavorful broth. We alse have the original recipe for Gulii umplute, so you can check it out.

• 4 medium-sized eggplants 4 medium-sized eggplants
• 250g (8.8 oz) ground chicken or beef 250g (8.8 oz) ground chicken or beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 24g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped-out flesh into small pieces and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and red chili. Sauté until the onion becomes translucent.
3. 3.
   Add the ground chicken or beef to the pan and cook until browned.
4. 4.
   Stir in the chopped eggplant flesh, soy sauce, ginger paste, sugar, salt, and black pepper. Cook for another 5 minutes, until the eggplant is tender.
5. 5.
   Fill each eggplant shell with the meat and vegetable mixture.
6. 6.
   Place the stuffed eggplants in a deep skillet or pot. Pour the chicken or vegetable broth over the eggplants.
7. 7.
   Cover the skillet or pot and simmer over low heat for 25-30 minutes, or until the eggplants are tender and the flavors have melded together.
8. 8.
   Serve the Chinese Indonesian Stuffed Eggplants hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy. Avoid ones with wrinkled skin or soft spots. To reduce bitterness, sprinkle salt on the scooped-out eggplant flesh and let it sit for 10 minutes before rinsing and using.
• Ground chicken or beef — Opt for lean ground meat to keep the dish lighter. If using beef, choose a lean cut like sirloin or ground round.
• Red chili — Adjust the amount of chili according to your spice preference. Remove the seeds for a milder flavor.

Tips & Tricks

• For a vegetarian version, replace the ground meat with crumbled tofu or tempeh.
• Add a squeeze of lime juice before serving for a tangy twist.
• Serve the stuffed eggplants with steamed rice or noodles for a complete meal.
• Customize the spice level by adding more or less chili.
• Make a double batch of the filling and freeze it for future use in other dishes like dumplings or spring rolls.

Serving advice

Chinese Indonesian Stuffed Eggplants are best served hot as a main course. Garnish with fresh cilantro for added freshness and color. Serve with steamed rice or noodles to complete the meal.

Presentation advice

Arrange the stuffed eggplants on a platter, drizzle some of the flavorful broth over them, and garnish with fresh cilantro. The vibrant colors of the dish will make it visually appealing.