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Stuffed Eggplants Rings

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 Stuffed Eggplant Rings
Week of 11/18/19 to 11/22/2019 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher's discretion.
Course Main Dish
Cuisine Fusion
Servings
Ingredients
Ingredients
  • 2 in Eggplants cutrings and cored
Eggplant Filling
  • 2 eggplant cores small dice
  • 1 carrot small dice
  • 2 green onions sliced thinly
  • 2 tablespoons water chestnuts rough chop
  • 4 mushrooms minced
  • 2 eggs lightly beaten
  • 1 tablespoon garlic powder
  • 2 teaspoons poultry seasonings
  • 1 tablespoon hoisin sauce
  • 2 tablespoon soy sauce
  • Smidgen Salt
  • Dash Salt
  • 2 tablespoon vegetable oil for frying
Pepper Jelly
  • 1 green bell pepper finely chopped with seeds
  • 1 red bell pepper finely chopped without seeds
  • 1½ cups rice vinegar
  • ⅓ cup lemon juice
  • 6 cups sugar
  • ½ cup cornstarch
  • 1 drop red food coloring
Fried Cabbage (Masters Class Only)
  • 1 head of cabbage chopped
  • 1 red bell pepper diced
  • 1 tablespoon soy sauce
  • 2 teaspoons hoisin sauce
  • 3 tablespoon vegetable oil
  • 1/4 teaspoon Salt
Course Main Dish
Cuisine Fusion
Servings
Ingredients
Ingredients
  • 2 in Eggplants cutrings and cored
Eggplant Filling
  • 2 eggplant cores small dice
  • 1 carrot small dice
  • 2 green onions sliced thinly
  • 2 tablespoons water chestnuts rough chop
  • 4 mushrooms minced
  • 2 eggs lightly beaten
  • 1 tablespoon garlic powder
  • 2 teaspoons poultry seasonings
  • 1 tablespoon hoisin sauce
  • 2 tablespoon soy sauce
  • Smidgen Salt
  • Dash Salt
  • 2 tablespoon vegetable oil for frying
Pepper Jelly
  • 1 green bell pepper finely chopped with seeds
  • 1 red bell pepper finely chopped without seeds
  • 1½ cups rice vinegar
  • ⅓ cup lemon juice
  • 6 cups sugar
  • ½ cup cornstarch
  • 1 drop red food coloring
Fried Cabbage (Masters Class Only)
  • 1 head of cabbage chopped
  • 1 red bell pepper diced
  • 1 tablespoon soy sauce
  • 2 teaspoons hoisin sauce
  • 3 tablespoon vegetable oil
  • 1/4 teaspoon Salt
Instructions
Eggplant Rings
  1. Cut the eggplants in 1/4 inch thick rings. Scrape the middle leaving 1/4 inch edges. Cut the eggplant cores and carrots in small dice. Followed by the rest of the veggies for the filling. Combine in one big mixing bowl.
  2. Measure the seasonings, spices, corn starch and combine with veggies in the bowl. Beat the eggs in a separate bowl.
  3. Pour the eggs into the veggie mixture and mix until well combined. Meanwhile chop the veggies for the pepper jelly.
Pepper Jelly
  1. In a non stick pan add in the bell pepper jelly mixture and bring to boil. Lower down the heat to a simmer and let it cook for 5-7 minutes.
  2. Turn off the heat for the pepper jelly and let it cool slightly.
Frying the Eggplant Rings
  1. In a Large metal skillet, preheat vegetable oil in medium heat. Lay the eggplant rings and cook for 1 minute. Carefully spoon in a healthy portion of the stuffing in the rings. Cook for another minute and flip. Cook for 2 minutes. Transfer to a tray with paper towel.
Serving
  1. Place an eggplant ring on a plate and drizzle the pepper jelly over top. Serve!
Fried Cabbage (Masters Class Only)
  1. Saute the cabbage and bell peppers in a pan over medium heat until soft in texture about 5 minutes. Add in the soy sauce, hoisin and salt. Saute for another minute and turn heat off. Serve!

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