Stuffed Eggplant, known in Chinese as Niang Qiezi (酿茄子), is a popular Cantonese-style dish where tender eggplant is filled with seasoned minced meat or tofu, then pan-fried and braised in a savory sauce.

It’s juicy, aromatic, and deeply satisfying — perfect for family dinners or special occasions.

🥢 About This Dish

“Niang” (酿) means to stuff or fill.
In Chinese cuisine, this technique is commonly used for:

Eggplant

Tofu

Bitter melon

Chili peppers

The stuffing is usually made from minced pork, but vegetarian versions are also very popular.

🥬 Ingredients

Main:

2 long Chinese eggplants

200g minced pork (or minced chicken)

1 tbsp cornstarch

1 tbsp light soy sauce

½ tsp sugar

1 tsp sesame oil

1 tbsp chopped green onions

1 tsp minced ginger

1 tsp minced garlic

3 tbsp oil (for frying)

Sauce:

1 tbsp light soy sauce

½ tbsp dark soy sauce

½ cup chicken broth (or water)

1 tsp oyster sauce

1 tsp cornstarch (mixed with 1 tbsp water)

🔪 Preparation

Step 1: Prepare Eggplant

Cut eggplant into 2-inch sections.

Slice each section lengthwise, but do not cut all the way through (create a pocket).

Lightly salt and let rest for 10 minutes.

Pat dry.

Step 2: Prepare Filling

In a bowl, mix:

Minced pork

Soy sauce

Sugar

Sesame oil

Ginger

Garlic

Green onions

Cornstarch

Mix well until sticky.

🍳 Cooking Method

Step 3: Stuff the Eggplant

Gently open each eggplant pocket.

Fill with minced pork mixture.

Press lightly to secure filling.

Step 4: Pan-Fry

Heat oil in a skillet (medium heat).

Place stuffed eggplant filling-side down first.

Fry 3–4 minutes until golden.

Flip and cook other side.

Step 5: Add Sauce & Braise

Mix sauce ingredients and pour into pan.

Cover and simmer for 5–7 minutes until meat is fully cooked and eggplant soft.

Step 6: Thicken Sauce

Add cornstarch slurry.

Cook until sauce thickens and coats eggplant.

Garnish with green onions.

🍚 Serving Suggestions

Serve hot with:

Steamed jasmine rice

Stir-fried greens

Simple clear soup

🌟 Taste & Texture

Soft, silky eggplant

Juicy, savory filling

Rich umami sauce

Slight sweetness

The combination of tender eggplant and flavorful meat makes this dish incredibly comforting.

🌱 Vegetarian Version

Replace minced pork with:

Finely chopped mushrooms

Firm mashed tofu

Minced nuts (for crunch)

Season the same way and follow identical cooking steps.

💡 Cooking Tips

✔ Use Chinese eggplant (thinner, fewer seeds)
✔ Don’t overstuff — it may break while cooking
✔ Cook filling-side first to seal meat
✔ Keep heat medium to avoid burning

🏮 Regional Variations

Cantonese style – Light, savory gravy

Sichuan style – Spicy with chili bean paste

Hong Kong style – Often served with oyster sauce glaze

🥗 Nutritional Benefits

Good source of protein

High fiber from eggplant

Balanced carbohydrates and fats

Rich in antioxidants

🏮 Final Thoughts

Stuffed Eggplant (酿茄子) is a beautiful example of traditional Chinese comfort food — simple ingredients transformed into a rich and satisfying dish.

If you're building your Chinese recipe blog series, this makes a perfect next addition after Stir-Fried Eggplant.