Filipino Recipes

Ingredients:

•  6 pcs large eggplant, sliced 3″ long

Filling:

• 4 pcs   large chinese gabi, peeled, boiled and mashed
• 1 tbsp cornstarch
• 2 tsp   Maggi Magic Sarap
• 1 tbsp Maggi Oyster Sauce
• 1/4 tsp black pepper
• 1/4 cup water
• 2 pcs   beaten egg whites
• 2 tbsp cooking oil
• 1 tsp   garlic
• 1 tsp   ginger
• 1/4 cup sliced shiitake mushrooms
• 1 bunch spinach

Sauce: Combine-

• 3 tbsp Maggi Oyster Sauce
• 1 tbsp soy sauce
• 1/3 cup chicken stock
• 1 tbsp sugar

Procedure:

1.  Create slits in each eggplant slice to create space for the stuffing. Set aside.
2. Prepare filling. In a bowl, combine mashed gabi, cornstarch, Maggi Magic Sarap, Maggi Oyster Sauce, black pepper, water and beaten egg whites. Mix well until mixture is tacky.
3. Place 1 tablespoon of filling in the slits of each eggplant slice. Dredge the filled eggplants with cornstarch and panfry until browned. Set aside.
4. In a large sauté pan, heat oil and sauté garlic and ginger for 30 seconds. Stir in the shiitake mushrooms then the spinach. Cook until the spinach is wilted.
5. Pour in the prepared sauce. Simmer until sauce is thick. Add the stuffed eggplants back to the pan and simmer for a few seconds. Serve immediately.