I'm always looking for a snack or finger food to serve up at my parties or social events. These crispy eggplant rolls up ups are, by far, the perfect one. When I had my last party, my guest finished them up in few minutes. It's a good thing I had another batch in the kitchen.
Add the ground beef, onion, minced ginger, garlic, soy sauce, oyster sauce, and pepper to a bowl. Mix until well incorporated.
Using a good peeler, slice the eggplant into thin strips and lay them out on a flat surface.
Scoop up about 1 tbsp of the mixture, place it on one end of the eggplant strip, and spread it out to the other end. It should be spread fairly thin. I use the back of a spoon to do mine.
Grab one end of the eggplant strip and roll it towards the other. Clean up the mixture on the outside edges so it looks good.
Roll each one into the corn starch, shake off any excess, and place them on a plate.
Add the oil to a pan and heat it to 350 degree F or 180 C. Place the rolls in and fry them, in batches, until they are golden brown. Rotate them occasionally. This will take about 4 minutes or so.
Set them aside on a wire rack.
Serve with your favourite sauce and enjoy.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I always use a fairly large eggplant and a good peeler. If you don't use a good sharp peeler, you won't get decent strips.
I use a good lean pork, but you can use the cut of your choice.
Flour can be used in place of corn starch.
As always, adjust the seasoning according to your liking.