Deep-Fried Stuffed Eggplant

February 4th, 2007 | View Comments

What I didn’t mention yesterday was that I’d bought nearly three pounds of shrimp when the garlicky shrimp recipe only called for two. The rest of the shrimp was for this:

That’s the deep-fried eggplant stuffed with shrimp from Dim Sum: The Art of Chinese Tea Lunch. This is one of the simpler recipes in the book. Mix, slice, stuff, and fry.

I adore dim sum in all it’s greasy, salty, carnivorous goodness. My parents used to drive the family down to Chicago on Sunday mornings just for dim sum and grocery shopping in Chinatown. Unfortunately, you’d have better luck stalking Bigfoot than finding good dim sum in Pittsburgh. And making some of my favorite dim sum dishes at home would be an extraordinary amount of work.

But this? This served over rice with sauce drizzled on top and piping-hot green tea? Was a lovely taste of dim sum on a cold winter day.