Stuffed Eggplants with Mung Bean Vermicelli and Chicken

Ingredients

• 20 g Mung bean vermicelli (Soak for 5 min in water)
• 2 pieces Eggplants (Cut into 1 cm rounds, soak 5 min in water + 2 tbsp white vinegar)
• 1 piece Carrot (Cut into very small dice)
• 1 piece White onion (Separate the green part (for the mixture) and the white part (for cooking))
• 1 piece Garlic clove (Finely chop)
• 200 g Chicken breast (Finely chop)
• 4 tbsp Sunflower oil (1 tbsp for the garlic, 3 tbsp for cooking the eggplants)
• 2.5 tsp Salt (Distributed in several stages)
• 1 tsp Whole black pepper (Added with toasted Sichuan pepper)
• 1 tsp Sichuan pepper (Toast over low heat until aromatic)
• 3 pieces Eggs (Beaten before being incorporated)
• 2 tbsp Wheat flour (Helps bind the mixture)

Instructions

1. Soaking the vermicelli

   Place the 20 g of mung bean vermicelli in a bowl of cold water and let soak for 5 minutes.

   Time: PT5M

2. Preparing the eggplants

   Cut the two eggplants into rounds about 1 cm thick. Place them in a large bowl of water with 2 tbsp white vinegar and let sit for 5 minutes to prevent oxidation, then drain.

   Time: PT5M

3. Chopping vegetables and chicken

   Slice the green part of the white onion, cut the carrot into very small dice, remove the core of the eggplant rounds and dice it, finely chop the garlic, finely chop the chicken breast into small pieces.

   Time: PT10M

4. Sautéing the garlic

   Heat 1 tbsp sunflower oil in the pan over high heat. Add the chopped garlic and stir for 20 seconds until fragrant.

   Time: PT0M20S

   Temperature: high heat

5. Cooking the chicken

   Add the ground chicken to the pan, stir briefly, then incorporate 0.5 tsp salt and a pinch of ground pepper. Cook for 3 minutes, breaking up the small pieces with the spatula.

   Time: PT3M

   Temperature: medium heat

6. Adding the white onion

   Stir the white part of the onion into the pan, cook 20 seconds, then transfer everything to the large bowl.

   Time: PT0M20S

7. Toasting Sichuan pepper

   In a small saucepan over low heat, toast 1 tsp Sichuan pepper, stirring regularly until an aromatic scent is released (about 1 minute 30 seconds). Remove from heat and add 1 tsp whole black pepper and 0.5 tsp salt.

   Time: PT1M30S

   Temperature: low heat

8. Assembling the stuffing mixture

   In the large bowl, add 1 tsp salt, the 3 beaten eggs, 2 tbsp flour, the cut vermicelli, carrot dice, eggplant core dice, garlic, chicken, green onion dice, and the toasted pepper mixture. Mix vigorously for 5 minutes until a homogeneous paste forms.

   Time: PT5M

9. Cooking the stuffed eggplant rings

   Heat 3 tbsp sunflower oil in the pan over low heat. Place an eggplant ring, fill it to the brim with the mixture, cover and cook for 2 minutes. Flip the ring, cover again and cook another 2 minutes. Repeat with the remaining rings, adding oil if needed.

   Time: PT12M

   Temperature: low heat

10. Finishing and serving

    Sprinkle the pepper mixture over the still‑hot eggplant patties and serve immediately.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

5 g