Grilled eggplant slices with chicken filling

Moroccan-inspired Poke bowl 96 of 533 Indian-inspired Poke bowl with fresh coconut chutney

Kikkoman Sauces 396

Category 390

Ingredient 290

Videos 65

World Cuisines 127

Specials 391

Poultry Vegetables Teriyaki Glaze Japas

1 pc Eggplant (small)
1/2 pc Spring onion
12 pcs Eringi mushrooms (small)
Kikkoman Teriyaki Glaze for glazing
Mustard
Salad oil
Potato starch
200 g Minced chicken meat
80 g Tofu
1/2 pc Leek
1 pc Egg white
4 tbsp Bread crumbs panko
1 tbsp Wheat flour
1/4 tsp Salt
a pinch white pepper

Preparation

Chop spring into thin slices, rinse and dry. Prepare the filling: finely chop the leek, remove moisture from tofu. Put all ingredients for the filling in a bowl and knead well until all mixed well and smooth. If too soft and fluffy, add more panko.

Slice eggplant into rings of 3mm thickness. Sprinkle one side of each slice with potato starch. Place some filling on that side and cover with another slice (also on side sprinkled with potato starch). Press gently and fix the round shape.

Preheat oil on frying pan and fry eggplant sandwiches on each side. When ready remove the oil from the pan, pour some Kikkoman Teriyaki Glaze and warm it up. Brush the glaze on each eggplant sandwich and serve hot, cut in halves and with some mustard. Garnish with spring onion and serve with fried eringi mushrooms.