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Eggplant halves are stuffed with a savory pork and shrimp filling, then braised in a rich sauce. This protein-packed family dish combines creamy eggplant with a hearty, flavorful filling.
Slice each eggplant in half lengthwise and carefully hollow out the centers, leaving a 1/2-inch border. Set aside the scooped flesh for later.
In a bowl, combine ground pork, chopped shrimp, finely chopped green onion, minced garlic, egg, panko breadcrumbs, 1 tbsp soy sauce, 1 tbsp oyster sauce, sesame oil, and black pepper. Mix thoroughly until the mixture is sticky and cohesive.
Stuff each eggplant half generously with the pork and shrimp filling. Press to ensure the filling adheres and forms a mound.
Heat 1 tbsp oil in a large skillet over medium-high heat. Sear stuffed eggplant halves, filling side down, for 2 minutes until lightly browned. Carefully flip and sear the skin side for another 2 minutes; remove and set aside.
In the same skillet, add the reserved eggplant flesh, chicken stock, remaining soy sauce, oyster sauce, and sugar. Stir, bring to a gentle simmer, then arrange the stuffed eggplant into the braising liquid. Cover and braise on low heat for 25–30 minutes, occasionally spooning sauce over the stuffing until eggplant is tender and filling is cooked through.
