Eggplant stuffed with taro | Gourmet Traveller

Ingredients

• Eggplant
• 300 gm frozen taro, thawed (see note)
• 50 gm (1/3 cup) potato flour (see note)
• 10 gm piece preserved red bean curd (see note)
• 20 gm unsalted butter
• 2 eggplants
• To deep-fry: corn oil
• For dusting: potato flour
• Sauce
• 250 ml vegetable stock (1 cup)
• ½ tsp white sugar
• 2 tbsp vegetarian oyster sauce
• 1 tsp potato flour
• Batter
• 150 gm self-raising flour (1 cup)
• 2 tbsp potato flour
• 1 tbsp corn oil