Stuffed Eggplant Rolls

Ingredients:

1 lb (1/2 kilo) chicken breast

2 medium green onions, chopped

1 tbsp minced garlic

1 tbsp minced ginger

1 tbsp soy sauce

2 tbsp oyster sauce

1 tsp black pepper

A pinch of salt

1 egg

1 large eggplant, sliced into thin strips

1 cup corn starch + 1 cup water

Vegetable oil for frying

Instructions:

1. In a bowl, combine the chicken, green onions, garlic, ginger, soy sauce, oyster sauce, black pepper, salt, and egg. Mix until well incorporated.

2. Using a peeler, slice the eggplant into thin strips and lay them out on a flat surface.

3. Place about 1 tbsp of the meat mixture on one end of each eggplant strip and spread it evenly.

4. Roll up the eggplant strips.

5. Heat the oil to 350°F (180°C)

6. Coat each roll in corn starch. Fry in batches until golden brown, rotating occasionally.

Serve and Enjoy with your favorite chili sauce