Eggplant300 gmfrozen taro, thawed (see note)50 gm(1/3 cup) potato flour (see note)10 gm piecepreserved red bean curd (see note)20 gmunsalted butter2eggplantsTo deep-fry:corn oilFor dusting:potato flourSauce250 ml (1 cup) vegetable stock½ tsp white sugar2 tbspvegetarian oyster sauce1 tsppotato flour Batter150 gm (1 cup) self-raising flour2 tbsppotato flour 1 tbspcorn oil
Steam taro for 40 minutes or until tender, cool slightly then mash with potato flour, bean curd and butter and season to taste with sea salt.
Halve eggplant lengthways, then cut each half crossways into 2.5cm-thick slices. Starting from the skin-side, cut through each slice horizontally, leaving 1cm attached at the bottom, then open out and press a little taro into each.
For sauce, combine stock, sugar and oyster sauce in a small saucepan and bring to a simmer over medium heat. Combine potato flour and 2 tbsp water, add to sauce and stir until thickened. Cool to room temperature.
For batter, whisk ingredients with 1½ cups water and stand for 10 minutes.
Heat corn oil in a deep-fryer or large saucepan to 180C, dust stuffed eggplant in potato flour, then into batter, shaking to remove excess and deep-fry for 5 minutes
or until golden. Serve immediately with sauce passed separately.
Note Frozen taro and preserved red bean curd
are available from Asian supermarkets. Potato flour is available
from health food stores and Asian supermarkets.