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.
Measure the seasonings, spices, corn starch and combine with veggies in the bowl. Beat the eggs in a separate bowl.
Pour the eggs into the veggie mixture and mix until well combined. Meanwhile chop the veggies for the pepper jelly.
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.
Turn off the heat for the pepper jelly and let it cool slightly.
Frying the Eggplant Rings
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.
Place an eggplant ring on a plate and drizzle the pepper jelly over top. Serve!
Fried Cabbage (Masters Class Only)
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!