Fried Stuffed Chinese Eggplant

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
2027
FAT
662%
CHOL
38%
SOD
42%

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Ingredients for 4 servings

1 (9-inch) eggplant (about 3 inches wide; 1 1/4 lb)

1/4 lb ground pork (not lean)

2 tablespoons finely chopped scallion greens

1 teaspoon minced peeled fresh ginger

1 1/2 tablespoons soy sauce

1/4 teaspoon salt

3 to 4 cups peanut or vegetable oil for frying

1 cup all-purpose flour

1 large egg, lightly beaten

3/4 cup water

Special equipment: a deep-fat thermometer

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