1. Prepare either of the fillings.
2. Wash eggplant. Cut in half lengthwise and scoop out seeds. Stuff filling into bottom half of eggplant and cover with top half.
3. Place on a heatproof dish. Then steam until done (about 30 minutes). See HOW-TO, _Steaming.
4. Cut eggplant crosswise, through stuffing, in 1/2- to 1-inch slices, and serve.
Cut a 1 1/2-inch slice from each end of the eggplant, reserving the slices. With a sharp knife or apple corer, hollow out the eggplant's center about 1 inch in diameter. Then stuff with filling and replace the end slices, fastening them with toothpicks. After steaming, cut crosswise as in step 4.
After step 2, boil 1 1/2 cups water. Add eggplant and simmer, covered, 45 minutes, turning several times for even cooking. Remove eggplant slice and keep warm. Then add to liquids in pan 1 egg yolk, beaten 1/2 teaspoon salt and a dash of pepper. Cook, stirring, until sauce thickens. Pour sauce over eggplant and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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