The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 25, 2009
The sauce is very yummy!! I did it slightly differently. I boiled the whole eggplants in water first to soften them. Then cut to small chunks before I sauteed. The sauce ingredients were very good, except that I added probably 2 more tablespoons of water for my three eggplants. Great recipe. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 24, 2009
Um... yum!!! Made this twice in the past few weeks.
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Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 7, 2009
Great! I doubled the sauce, added onions and garlic, but otherwise, a big winner! Two of us ended up polishing off the whole thing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 27, 2009
Amazing. My husband loves eggplant but complains that I never make it (because I didn't know how!) I used this recipe and WOW we both loved it. I added two cloves of garlic, an onion and some mushrooms. Instead of chili oil used red pepper flakes. I tripled the sauce recipe because of the added vegetables... (but I put less sugar than the amount called for one serving of sauce). You don't have to measure exactly with this recipe... this tasted so authentic I know I will be making it over and over again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 5, 2009
Yummy! It was a great base recipe. I doubled the amount of sauce, added some garlic and chopped spring onions. Next time (Oh yes, there will be many 'next times) I'm going to try adding some tofu
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 29, 2009
This was good, but I had to triple the sauce (maybe the eggplants I use are just too large). This time I added jalapenos and minced garlic to the recipe and it gave it a little more spice. I will keep making this and will continue to tweak it.
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Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 28, 2009
OMG!!! This was my very first time to ever eat eggplant and I was not sure what to expect. But I must say this dish was absolutely amazing!!! I used rice wine vinegar instead of red wine vinegar, I also used 1/4 tsp of cayenne pepper instead of chili pepper. I added sauted onions and bell peppers and I too like everyone else doubled the sauce. I will definetly make this dish again and as for the sauce it will be a staple of sauces to be used in my house. Thanks so much Bonnie for your recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
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Reviewed: Sep. 26, 2009
Oh this was my first time eating or cooking with eggplant. I wasn't sure what to expect and I don't think that I am an eggplant fan, sorry to all of you that are.... I realllly liked the sauce it was so good. I didn't have the chili oil or the fresh green chilis, I just used some chili garlic sauce that is so yummy. I will use this sauce again for stir fries or what not, but no with eggplant. LOL
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 15, 2009
Nice variation using eggplant. The flavors really stand out. I did take the advice of others and used rice vinegar, garlic and Vietnamese chili sauce. Yum!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 2, 2009
Great - I double or triple the sauce depending on the number of eggplants I am using. 3 eggplant=3xsauce Used rice vinegar instead of wine and used Chili sauce (Vietnamese or Philippians brand with Rooster on it) instead of chili oil and chili pepper. I am making it for the 2nd time this week!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 29, 2009
This is my favorite eggplant recipe by far - and I eat a ton of it. Instead of chili oil I add dried hot red chilis which adds a nice kick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 18, 2009
I can't believe how good this is. I changed the recipes a little bit. I dobble the sauce. I broil eggplant cubes instead of fry them. I added a teaspoon of ketchup in the sauce. Beside eggplants, I added bell peppers, pork. Since the sauce a little too thick, I added 2 Tablespoon of water. It came out perfect. This is a keeper!!! Thank you so much Bonnie, God bless you!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
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Reviewed: Aug. 13, 2009
This is super good. Next time I will double the sauce. Oh yeah I used regular ol eggplant out of my garden. Delish will use this one again!!
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 6, 2009
This was ok the first time a made it but the recipe had potential so i made it again last night with a few changes. The soy sauce has a high enough salt content to make the additional salt in the recipe overkill so I left it out. I also tossed in an extra half tablespoon sugar and a clove of garlic. To make a complete meal I added in a green bell pepper, a white onion, and a diced chicken breast. Ta-da! in house take out.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 6, 2009
This is a really good quick way to prepare eggplant. I did leave out the vinegar and the salt and it was really delicious without it.I also added just a little garlic. I was trying to duplicate the stir fried eggplant i ate in China. I think I ate it there every day for two weeks! I will use this recipe again. P. S. I have used this recipe many, many, many times now. Sometimes I will make a whole batch of it just for myself! I love it...
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 23, 2009
Excellent dish! As other reviewers, I decided to use rice wine vinegar instead of the red wine. I cut back on the oil (1 Tbsp)- thank you, my teflon pan! I also added one clove of minced garlic to the sauce and some scallions at the end. Overall, delicious and it will definitely be a staple for me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 16, 2009
We doubled the sauce, used rice wine vinegar instead of red wine vinegar, and used a small can of green chilies instead of fresh. We actually made this twice in a week's time, once with japanese eggplant and tofu and the next time with just tofu. It was so good!
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Cooking Level: Expert

Living In: Elizabeth, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 13, 2009
LOVED IT! Like others before me, I doubled the sauce, added garlic and onion to the eggplant. I also added garlic and sesame seeds to the sauce mixture. After sauteing the eggplant, I removed it and fried chicken dredged in flour with some Chinese Five Spice - then added the eggplant back to the pan with the sauce. Complete meal in one pan!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 5, 2009
this was excellent! i love spicy, i love eggplant and this was very easy to prepare and tasted like something i may order at a resturant. I added a bit of sesame oil and used splenda insteadof sugar and added mushrooms with the eggplant. seriously a good dish, goes well over noodles, im sure good with rice or even solo. yum
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 17, 2009
Great! I picked 3 Japanese eggplant and 2 jalepenos from our garden and went to town on this recipe! I would suggest doubling the sauce. (Not the sugar.) I used brown sugar because I like that with soy sauce. I did saute 1/4 of an onion with the jalepeno. This was really delicious. My husband loved it. I think this would be wonderful with cut up chicken breast over brown rice as others have suggested. Try this!
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