Steamed-Stuffed Eggplants

Fish and seafood are good sources of vitamins A, B6, and B12, which keep the skin, hair, and eyes in good conditions.  Having diet with more fish and vegetables daily will improve red blood cells to develop and the nervous system to function properly. I can go on and on how wonderful it is to have fish and vegetables in the daily diet. The Asian cuisine uses quite often root vegetables, such as squash, bitter melon, cucumber, and eggplant. Usually these foods are cooked in the form of stuffing, then deep-fried, baked, or steamed. The stuffing for these vegetables are either ground meats or fish paste. However, since fish is a good source of vitamins, the stuffing for this recipe should be the fish paste.  It can be made at home or can be bought in Asian grocery stores. This recipe is very easy and healthy with a few ingredients. It does not take long to create and bring a good healthy meal to family and friends.


Ingredients:
3 Japanese eggplants
Filling ingredients:
4 oz. fish paste
2 tbs fresh dill, chopped
1 garlic clove, minced
1 small shallot, minced
1 tsp sugar
1/2 tsp salt
1 tsp fish sauce
1/4 tsp black pepper
 
Scallion oil ingredients:
2 green onions, thinly sliced
1/4 cup oil


Directions:
Wash and cut the eggplants into 8 to 10 equal portions (about 2 inch lengths). Remove some of the center of the eggplant to make a hole in the middle.

 

In a small bowl, combine all the filling ingredients and mix well.

Stuff the filling into the holes of each eggplant.

Place the stuffed eggplants onto a heatproof dish. Place in a steamer and steam for 20 minutes or until the eggplant is cooked but tender.
Combine the oil and scallion in a small bowl and place in the microwave for 1 minute.
Top the steamed eggplant with scallion oil and serve with Vietnamese dipping sauce.