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.
  • 2in Eggplantscutrings and cored
Eggplant Filling
  • 2 eggplant coressmall dice
  • 1 carrotsmall dice
  • 2 green onionssliced thinly
  • 2tablespoons water chestnutsrough chop
  • 4 mushroomsminced
  • 2 eggslightly beaten
  • 1tablespoon garlic powder
  • 2teaspoons poultry seasonings
  • 1tablespoon hoisin sauce
  • 2tablespoon soy sauce
  • Smidgen Salt
  • Dash Salt
  • 2tablespoon vegetable oilfor frying
Pepper Jelly
  • 1 green bell pepperfinely chopped with seeds
  • 1 red bell pepperfinely chopped without seeds
  • cups rice vinegar
  • cup lemon juice
  • 6cups sugar
  • ½cup cornstarch
  • 1 drop red food coloring
Fried Cabbage (Masters Class Only)
  • 1 head of cabbagechopped
  • 1 red bell pepperdiced
  • 1tablespoon soy sauce
  • 2teaspoons hoisin sauce
  • 3tablespoon vegetable oil
  • 1/4teaspoon Salt
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.
  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!