Ingredients
- 2 cups Panko Breadcrumbs
- 1 med eggplant
- 600 grams chicken mince
- 1 TBS Finely chopped onion
- 2 cloves garlic finely chopped
- 3cm ginger root peeled and grated
- 2 eggs
- 1/2 cup brown sugar
- 1 TBS Soy Sauce
- 1 TBS Rice wine vinegar
- 1 Nashi pear
- salad greens
- 1TBS Roasted sesame dressing
- Oil for frying
- Salt and pepper
Method
- In medium bowl add chicken mince, onion, garlic and 1 egg. Mix well, cover and refrigerate.
- Slice eggplant lengthways ,place on absorbent paper sprinkle with salt to remove juice. Turning once.
- For basting sauce . In small saucepan add brown sugar ,soy sauce and rice wine vinegar , cook until sauce thickens slightly .
- Slice Nashi Nashi Pear thinly and add salad greens. Cover and refrgerate.
- Beat 1 egg .
- Heat oil in pan , dip eggplant slices in beaten egg and coat with Panko breadcrumbs .Cook until golden turning once .
- Place eggplant on serving dish, keep warm.
- Fashion chicken mince into equal rissoles and cook in shallow oil.
- Using sauce mixture baste rissoles both sides until cooked.
- To serve , place rissole on eggplant add Nashi salad and dressing
Product used in recipe
- Obento - Panko Breadcrumbs
- Kewpie - Japanese Dressing Roasted Sesame