{"id":1941,"date":"2020-08-09T17:03:56","date_gmt":"2020-08-10T00:03:56","guid":{"rendered":"https:\/\/lingscorner.com\/?p=1941"},"modified":"2020-11-20T22:01:05","modified_gmt":"2020-11-21T06:01:05","slug":"baked-stuffed-eggplant-medallions","status":"publish","type":"post","link":"https:\/\/lingscorner.com\/zh\/2020\/08\/baked-stuffed-eggplant-medallions\/","title":{"rendered":"\u70e4\u9e21\u8089\u9985\u8304\u76d2\u5b50"},"content":{"rendered":"

This was one of the fancy dishes that my mom made when I was young in China. We didn’t and still don’t use an oven for cooking in China, so my mom would pan fry the eggplant medallions instead. I have made this dish a few times this year using different types of stuffing. The eggplant medallions tasted so delicious, the baked eggplant melts in your mouth like butter and the chicken is soft and flavorful. Two of my kids (who dislike eggplant) even enjoyed this stuffed eggplant medallions very much. What a bonus!<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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No ratings yet<\/div><\/div>\n<\/div>\n

Baked Stuffed Eggplant Medallion<\/h2>\n
<\/div>\n
This is a delicious eggplant dish with a healthy ground chicken stuffing inside.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Dinner, Lunch<\/span><\/div>
Cuisine: <\/span>Asian Fusion<\/span><\/div>
Keyword: <\/span>eggplant, stuffed eggplant, stuffed eggplant medallion<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span><\/div>\n
Calories: <\/span>465<\/span>kcal<\/span><\/span><\/div>\n\n
Cost: <\/span>15<\/span><\/div>\n

Equipment<\/h3>
  • baking sheet<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 3<\/span> eggplant<\/span> Round shape, small size<\/span><\/li>
    • 1\/2<\/span> cup<\/span> almond flour \u5927\u674f\u4ec1\u7c89<\/span> 120g, or Chia seeds\/Quinoa \u6216\u5947\u4e9a\u7c7d\/\u85dc\u9ea6<\/span><\/li>
    • 2<\/span> egg<\/span><\/li><\/ul><\/div>

      Oil dressing for the eggplant medallions<\/h4>
      • 1<\/span> cup<\/span> olive oil<\/span> 65g<\/span><\/li>
      • 2<\/span> teaspoon<\/span> balsamic vinegar<\/span><\/li>
      • 1\/4<\/span> teaspoon <\/span> salt<\/span> to taste<\/span><\/li>
      • ground black peppers<\/span><\/li><\/ul><\/div>

        Marinade for the ground chicken<\/h4>
        • 1.5<\/span> pound<\/span> ground chicken<\/span> 681g, or any other ground meat<\/span><\/li>
        • ginger<\/span> minced<\/span><\/li>
        • 1<\/span> teaspoon<\/span> cumin powder<\/span><\/li>
        • garlic powder<\/span><\/li>
        • 3<\/span> tbsp<\/span> soy sauce<\/span><\/li>
        • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
        • ground black pepper<\/span><\/li>
        • 2<\/span> tbsp<\/span> lemmon juice<\/span><\/li>
        • 1\/2<\/span> cup<\/span> shredded mazzarella cheese<\/span> Optional, <\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>

          Marinating the ground chicken at least 1 hour pior cooking<\/h4>
          • Add the soy sauce, lemmon juice, ginger, garlic powder, cumin powder, (optional – mozzarella cheese, it helps bind the meat) salt and pepper to the ground chicken and leave it on the fridge for at one hour before cooking<\/span><\/div><\/li><\/ul><\/div>

            Ground chicken stuffing<\/h4>
            • Once the ground chicked is marinated, add two eggs, almond flour(or Chia seed\/Quinoa) to the ground chicken and mix everything well.<\/span><\/div><\/li>
            • Preheat the oven to 400 degree F or 204 degree C<\/span><\/div><\/li>
            • Prepare the eggplant medallions: Cut 1" thick round medallions, then cut through the round edge in the middle of the medallions but not all the way through to create a pocket for the stuffing<\/span><\/div><\/li>
            • Place all the eggplant medallions on the parchment paper over the baking sheet. Brush the olive oil dressing on both sides of the eggplant medallions. Bake the eggplant medallions in the oven first until they show the browning and shrinking about 12-15 minutes. Then take them out of the oven to a counter, and use a folk and spoon to stuff in the ground chicken mixture in the middle of each eggplant medallion. <\/span><\/div><\/li>
            • Place the stuffed eggplant medallions in the oven to continue to bake for 5 minutes. Then move the baking sheet to the top rack to broil the eggplant for 2-3 minutes to get the beautiful browning. Watch the eggplants closely to avoid burning.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n\n

              Nutrition<\/h3>
              Calories: <\/span>465<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>12<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>20<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>39<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>739<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>871<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>6<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>99<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n
              • \"\"<\/figure><\/li><\/ul><\/figure>\n\n\n\n
                \"\"
                Add the stuffing after the first bake for the eggplant medallions<\/figcaption><\/figure>\n\n\n\n
                • \"\"<\/figure><\/li><\/ul><\/figure>\n\n\n\n
                  \"\"
                  This eggplant dish tasted so delicious!<\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"

                  This was one of the fancy dishes that my mom made when I was young in China. We didn’t and still don’t use an oven for cooking in China, so my mom would pan fry the eggplant medallions instead. I have made this dish a…<\/p>","protected":false},"author":2,"featured_media":1900,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[212,10],"tags":[],"class_list":["post-1941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-cooking"],"yoast_head":"\nBaked Stuffed Eggplant Medallions - Ling's Corner<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lingscorner.com\/zh\/2020\/08\/baked-stuffed-eggplant-medallions\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked Stuffed Eggplant Medallions - Ling's Corner\" \/>\n<meta property=\"og:description\" content=\"This was one of the fancy dishes that my mom made when I was young in China. 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