Fried Stuffed Chinese Eggplant

Trim the eggplant and slice it lengthwise into 1/4-inch-thick slabs. Using a small knife, make a horizontal slit along the edge of each slice, creating a pocket but not cutting all the way through; set aside.

Combine ground pork, scallion greens, minced ginger, soy sauce, and salt in a small bowl, mixing until well incorporated. Divide the filling evenly among the eggplant slices, carefully stuffing each pocket with the pork mixture.

Whisk together flour, egg, and water in a shallow bowl until smooth, creating a batter with no lumps.

Heat peanut or vegetable oil in a deep skillet or wok to 350°F (175°C). The oil should be about 2 inches deep; use a thermometer for accuracy.

Working in batches, dip each stuffed eggplant slice into the batter, coating both sides thoroughly. Gently place into the hot oil without overcrowding the pan.

Fry each batch for 3 to 4 minutes per side until the coating is golden brown and crispy, turning once with tongs.

Transfer the fried eggplant slices to a paper-towel-lined plate to drain excess oil. Serve hot.