Sesame Prawn Filled Baby Aubergines

by Zarina
Sesame Prawn Filled Baby Aubergines

🧧🏮🧧 KUNG HEI FAT CHOI!!!  🧧🏮🧧 Today is the start of the Lunar New Year!! Oh, how I miss being home in HK this time of the year feasting with my family.  Here’s a little something I made to make me feel more at home.  A bit of a twisted prawn toast… think prawn toast topping stuffed into baby aubergine with a gorgeous garlicky sauce poured on top… soooo scrumptious!

I want to take a moment to wish all you lovely people lots of LOVE, Laughter, Health, and Wealth for the coming year. Thank you for all the constant support and love!! ❤️🧧🏮✨❤️🧧🏮

Sesame Prawn Filled Baby Aubergines

Sesame Prawn Filled Baby Aubergines

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 300g Raw Prawns, shelled, deveined, and coarsely chopped
  • ¼ tsp Salt
  • 1 tsp Cornflour
  • 1 tsp Sugar
  • 1 tsp Sesame oil
  • 1 tsp Shaoxing wine
  • 1 Egg white, lightly beaten
  • 4 Spring Onions finely chopped
  • Pinch of White pepper
  • 1 tsp Toasted Sesame Seeds
  • 2 tsps Vegetable oil
  • 12 Baby Eggplants
  • GARNISH: Spring onions sliced thin and more toasted sesame seeds
  • Sauce
  • 1 tsp Oil
  • ½ tsp Sesame Oil
  • 1 Garlic clove minced
  • 1 tbsp Oyster Sauce
  • 1 tbsp Soya Sauce
  • 2 tbsp Cornflour
  • 240ml Chicken Stock or Stock of choice
  • Salt
  • Pinch of Sugar
  • Pinch of White Pepper


  1. Add the chopped prawns, salt, cornflour, sugar, sesame oil, Shaoxing wine, egg, spring onions, and white pepper directly into a food processor and blitz until you get a coarse paste, remove to a bowl and stir in the spring onions and vegetable oil.
  2. Carefully cut the baby aubergines with a sharp knife lengthways 90% of the way through (not all the way!), making sure to keep the top stem intact, open it out creating a little pocket, repeat with each piece, and set aside.
  3. Fill each eggplant with the prawn mixture until they are bulging slightly at the top, sprinkle with sesame seeds, press the mixture down, so it is firm with the sesame seeds on top.
  4. In a large saucepan or wok, add some cooking oil and fry the eggplants for a few minutes on each side until browned slightly. You may need to work in batches, drain on kitchen towels.
  5. Add eggplants to a steamer or steam basket and steam for a total of 10 minutes until pink and cooked through.
  6. To make the sauce, first, mix the cornflour with 2 tbsp water, set aside
  7. In a small saucepan on medium heat, heat the oil, sesame oil, and minced garlic and cook for a minute. Add the stock
  8. Add the oyster sauce, soya sauce, sugar, and cornflour mix to the saucepan, season with salt and pepper, simmer and mix until the sauce starts to thicken
  9. Arrange the cooked aubergine onto a serving plate and pour over the sauce
  10. Garnish with chopped spring onions
  11. Serve and enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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