Reviewed: Nov. 3, 2009

Not spicy enough.

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Reviewed: Oct. 27, 2009

Not too impressed. The flavours were too much, and I usually like a lot of flavour. Too salty/sweet/spicy/oniony, just too many things going on.

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Alena Natalia

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

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Reviewed: Sep. 22, 2009

Great recipe. But I made several changes: 1) Reduce soy sauce to 2T. Use light soy sauce like Kikkoman. 2) More eggplant 3) 1/2 lb ground beef 4) Use 1 T chili garlic sauce instead of chili sauce 5) 2 T of oyster sauce and 2 T of black bean sauce The black bean sauce makes all the difference. Trust me!

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mochi

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Reviewed: Sep. 22, 2009

I'm giving it 4 stars because I modified it a bit to suit my tastes: reduced soy sauce to 2T, used Chinese eggplants instead of one large eggplant, substituted about 1/2 lb. ground pork and 1/2 lb. cubed tofu for the shrimp and ground beef. Served over rice and it turned out great.

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ThanksgivingTwinsMom

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Reviewed: Sep. 7, 2009

This was pretty good...it was a little salty for my taste...I think I would use even less soy sauce next time? I used 2 T. of soy sauce and 1 T hoisin and then doubled the chili sauce. I still think it was too much salt...I also didn't add the chicken stock. I served over noodles. Overall pretty tasty.

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

This recipe was not a trigger clicker at all. To heavy and thick as written. Won't try again.

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52GLASSACT

Cooking Level: Expert

Home Town: Harlowton, Montana, USA

Living In: Sumner, Washington, USA

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Reviewed: Jul. 12, 2009

This is very good. I used ground turkey instead of beef and skipped the shrimp (didn't have it on hand). Next time I will use more eggplant, it was my favorite part, and more garlic. My husband really liked it as well.

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JCL

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

a quick healthy meal. i didn't add the shrimp. i used turkey ground meat instead, which is lower in fat but lamb or pork would have been more flavorful. i also added 1/4c. chopped onion, a bell pepper, and about 1/2lb green beans with a spritz of fresh lime and sprinkle of cilantro.

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laura

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Reviewed: Jun. 15, 2009

2 from husband 4 from me.

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spindaze

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Reviewed: Jun. 4, 2009

This was Very good! I followed the ingredients exactly, and directions closely. I think the shrimp should be added the last 5 mins or so of the cooking process. It should cook for just a few mins or it will end up rubbery. Flavor was good but needs to be eaten with rice as it was a bit salty.Will make again =)

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 19, 2009

I did not care for this recipe.

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KelBel

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Reviewed: Apr. 20, 2009

MMMMMM! I use fish sauce instead of the oyster sauce with no problems and use firm tofu as the protein source...a wonderful vegeterian meal! thanks!

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Deblgr

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Reviewed: Apr. 10, 2009

Cut out the shrimp, and used fish sauce instead of oyster sauce. It worked great!

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512damon

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Reviewed: Mar. 22, 2009

I substituted a 12-oz package of silken tofu for the shrimp, but otherwise I followed the recipe closely. It was very good and I would make it again, possibly adding more garlic, ginger, green onions and chili sauce (I like spicy!).

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MEDFORD63

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

This was a great recipe! My Chinese friend had made this for me (got the recipe off a website in Chinese!) and I loved it, so I was stoked to find a recipe in English! I made a few alterations: - I used beef cut into small pieces instead of ground beef. It was so tender and delicious! I marinated the meat in half of the sauce that would normally just be added to the ground beef during cooking. It was very flavorful. - I reduced the green onion to two and added a huge handful of fresh basil at the end, just after turning off the heat. That's what my friend had done, and it added such aroma and flavor! - I didn't have any oyster sauce, but we hadn't had any when she made it either, so I added some sugar and vinegar in its place. I also didn't use chili sauce, but rather chopped up some dry red peppers instead. It was perfect. Thanks for a great recipe that could be easily tweaked with what I had on hand.

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africangie

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 15, 2009

I found this recipe quite bland. I was pretty disappointed as I am a HUGE eggplant fan. But, my sister, for whom I made this recipe, was impressed. I used seasoned tofu instead of any meat and added Kecap Manis at the end for a bit more flavor.

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kml

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jan. 8, 2009

My husband loved this recipe. We have always liked the spicy eggplant dishes we have had at Chinese restaurants. Previous eggplant recipes I have found always called for deep frying the eggplant. I made a few changes to the recipe, I substituted ground turkey and omitted the shrimp.

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beanie

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Reviewed: Sep. 20, 2008

Very good. Substituted the beef for edamame. It is a bit salty. If you like eggplant this is a must try.

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aflygirl

Cooking Level: Intermediate

Home Town: Hartford, Connecticut, USA

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Reviewed: Sep. 19, 2008

this was very good. I agree that thinly sliced pork would probably have been a better choice than the ground beef. next time!

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Heather Kelley

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Reviewed: Sep. 16, 2008

Really tasty dish. Has all the right ingredients for bold flavor yet I'm a tough critic when it comes to spicy. I'm sure I used the wrong chili sauce, but Thai Sweet red chili sauce was all the store had in the asian section. So I added about 3 T of chili paste and a few heavy dashes of red pepper flakes and it was perfect. Because my husband says I love salt more than the avg person, I used low sodium soy sauce and reduced to 3T (mistake) and low sodium chicken broth. Next time I'll use 5 T low sod. soy sauce, and 1/2 C broth, since sauce wasn't as thick or salty as I'd like. I used 1/2 lb ground pork, and left out the shrimp. It was a satisfying portion of meat I thought. I would have used tofu but it was passed it's best buy date(darn). I also thought it could have been better with a crunch to it. I might try a bell pepper or cashews next time. I served it over Maifun rice sticks but next time I'm going with sticky rice. I love anything spicy and eggplant is my new favorite veggie, I'm anxious to make this again.

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