Reviewed: May 17, 2012

Super easy and pretty close to the authentic Chinese eggplant dish. (I'm Chinese, I should know). A few things I did differently... I was too hungry to soak the eggplants. I mixed the sauce (minus green chili pepper and chili oil, plus crushed chili sauce), added a tsp of oil, added the cut eggplant and cooked with lid covering a non-stick pan, stirring constantly. I added some red onion and green onions and a little water near the end of cooking when the sauce dried up. It turned out pretty good. Next time I'll wait to add the cornstarch until the end of cooking.

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Reviewer:

luluting

Reviewed: Apr. 15, 2012

Very tasty and almost taste like restaurant eggplant dishes (but less greasy). Here are some tips I gathered from other reviews: -Double the sauce -Used rice wine vinegar instead of red wine -Can substitute 2 tbsp of flour for 1 tbsp cornstarch -Cut chile pepper in half, remove seeds, then slice -Sauteed with 2 cloves of garlic and some onions -Spray eggplant with oil

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Reviewer:

kariebearie

Reviewed: Apr. 1, 2012

Living in Japan, eggplants are one of the most common and inexpensive vegetables around. This is now one of our favorite recipes... sometimes make it with a little ground chicken or turkey and serve over rice as an entire meal.

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Reviewer:

emoly516

Reviewed: Mar. 30, 2012

I've made this many times, definitely make extra sauce. I've used chinese and italian eggplant and both work.

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Reviewer:

momof2boys

Reviewed: Mar. 18, 2012

Super easy and quite tasty. I added a chopped red pepper and sliced garlic. My kids liked it, too.

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Reviewer:

Anne B-A

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Mar. 1, 2012

YUM! I added sweet chili sauce instead of chili oil and that turned out pretty good.

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Reviewer:

Sue Taylor

Reviewed: Feb. 28, 2012

Yummy! I wanted to serve this over some jasmine rice so I triple the sauce. I also just used a regular eggplant. Worked great! Thanks!

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Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Feb. 22, 2012

This is absolutely delicious! I have made it twice, and used brown sugar both times instead of white and it was great! The first time I added shrimp and mushrooms, and the second time chicken, onion, and bell peppers. I tripled the sauce both times as well as I like extra sauce and it was just the right amount.

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Reviewer:

Iove2eat

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Diego, California, USA

Reviewed: Feb. 5, 2012

Great side dish. We didn't have any chili oil and substitued red pepper flakes although the chili oil would have been better.

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Reviewer:

marklwiley

Reviewed: Jan. 30, 2012

Delicious! Very quick and easy. Huge hit with the family. Double the yummy sauce...you'' be glad you did. Next time we are adding other veges as suggested by previous reviewers.

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