This recipe for schezuan eggplant is a wonderful meat and veggie dish. Folks who love spicy food will approve. This dish comes from my Chinese mum, who makes the best food ever. To suit your preferences, change the amount of chili sauce. Serve with warm rice.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 20 |
| Yield: | 20 cookies |
Ingredients
- 1 cup all-purpose flour
- 1 (4.8 ounce) package graham crackers, finely crushed
- 1 ½ teaspoons baking powder
- 1 stick unsalted butter, softened
- ½ cup brown sugar
- 1 large egg, divided
- ⅓ cup cream cheese, softened
- ¼ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Combine flour, crushed graham crackers, and baking powder in a bowl.
- Beat butter, brown sugar, and egg white together in a separate bowl with an electric mixer until creamy. Add to the dry ingredients and mix until moist.
- Combine cream cheese, sugar, and egg yolk in another bowl; beat until creamy.
- Use a small ice cream scoop to scoop cookie batter onto the prepared baking sheet. Press a little pocket into the center of each cookie with a small spoon. Add equal amounts of cream cheese filling to each pocket.
- Bake in the preheated oven until edges are golden, about 12 minutes. Remove from the oven and let cool before removing from the baking sheet.
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 95 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |