Stuffed eggplants with meat and sesame seeds – chinese recipe

Stuffed eggplants with meat and sesame seeds are one of those authentic Chinese cuisine specialties that have won the hearts not only of people in China but also across many European countries. This dish is flavorful, hearty, and nutritious, easy to prepare, and perfectly suited both for everyday meals and festive occasions.

Sesame seeds are a traditional ingredient in Chinese cooking, often used in salads, meat, and fish dishes. They not only enhance the flavor but also add valuable health benefits.

Sesame is rich in calcium and potassium, essential for bone strength, joint health, heart, and blood vessels. It also contains sesamol, a natural phenolic compound with antioxidant, anti-inflammatory, and neuroprotective properties.

Regular consumption of sesame seeds: strengthens bones and ligaments, lowers the risk of arthritis and joint diseases, improves hair, nails, eyebrows, and eyelashes health.

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Ingredients (for 2 servings)

For prepare you need:

• 1 medium eggplant;
• 3–4 sprigs of dill;
• 120 g ground meat (any type);
• ½ onion;
• 1 garlic clove;
• 1.5 tbsp soy sauce;
• 2 tsp sesame seeds;
• 1 tsp salt;
• 1 egg;
• 50 g hard cheese;

Step-by-step recipe – how to make chinese-style stuffed eggplants

Prepare the eggplants: Wash, cut lengthwise, and remove the flesh to form «boats». Finely chop the flesh, salt it, and let it rest for 10 minutes to release juice.

Prepare the filling: chop the onion, press the garlic. In a bowl, mix ground meat, egg, onion, garlic, and soy sauce. Squeeze the salted eggplant flesh and add it to the mixture.

Grate cheese & chop dill for garnish.

Stuff the eggplants: Place them on a parchment-lined tray, fill with meat mixture, and sprinkle with sesame seeds.

Bake at 180°C (356°F) for 50 minutes. Then top with remaining sesame seeds and grated cheese, and bake for another 5–7 minutes.

Serve with fresh chopped dill on top.

Cooking tips:

For extra flavor, brush eggplants with black cumin seed oil before stuffing.

You can also prepare this dish in a pan: fry the eggplant halves first, then stuff them and cook covered on low heat for ~40 minutes.