If there is one dish that my sisters and I enjoy, it’s stuffed aubergine; “Mumma Wong” style. This dish is basically a take on a popular Chinese dish usually served at Dim Sum.

Braised Aubergine - Mumma Wong Style-26

For my mum, grilling or lightly frying the the aubergine before making the sauce is the key step. It makes for a very soft texture that contrasts the pork filling. Top it all off with a flavourful sauce made from yellow bean, and you have a restaurant-quality stuffed eggplant dish. The pork in the stuffing is optional, and it can be substituted with any other ground meat or meat substitute.

Stuffed Aubergine - Mumma Wong Style
  • 3 AuberginesMedium to large size
  • 1pack Pork mince meatCan be substituted for turkey, Quorn, beef etc
  • dried shrimpoptional
  • 3cloves garlicFinely chopped
  • dash of soy sauce
  • 1tsp Pepper
  • 1tbsp Oyster sauce
  • 1tbsp Cornflour
  • 1 Egg yolk
  • Yellow bean sauce
  • 3-4 Dried shiitake mushroomsrehydrate them in boiled water
The aubergine
  1. First, you need to prepare your aubergines. Cut each slice approximately 2 cm thick and then cut those slices 3/4 of the way down. The idea is that you want to create an opening to stuff the mince meat inside.
  2. Then, in a large bowl, prepare your mince meat. I like to get a spoon or fork to break up the meat slightly before seasoning.
  3. Next, season your minced meat. Add the chopped garlic, oyster sauce, pepper, cornflour and egg yolk and mix throughly until everything is combined.
  4. Once combined, add in some dark soy sauce for colour and a touch of salt. Do not add too much, as the yellow bean is quite salty by itself.
  5. Begin filling the sliced aubergine with the meat.
  6. Once all the slices have been filled, gently heat up a large pan with some cooking oil. Gently fry or if you prefer griddle the aubergine slices (in batches) until they have a nice golden colour on each side.
The sauce
  1. Slice your rehydrated shiitake mushrooms, and keep the water.
  2. In the pan you fried your aubergines in, heat up some more cooking oil. Add your shiitake mushrooms and gently fry them. (An optional ingredient to add would be a small spoon of dried shrimp. This will add another element to the sauce)
  3. To the mushrooms, add in the yellow bean sauce. Mix, and gradually loosen with the shiitake mushroom water until it reaches your desired consistency.
  4. Add in your aubergine slices, and carefully mix. Take care not to break or damage your aubergine slices.