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

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

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.

This was pretty tasty, but not altogether great. I think I might have enjoyed it better with a different meat, like others have suggested, rather than staying with the beef and the shrimp.

I loved this recipe. I have made similar sauces before, so I knew I'd like it. Instead of meat and shrimp, I used one 16 oz package of extra firm tofu (cut into big cubes) and 2 Italian eggplants. I served it with Chinese noodles and it mixed well with them.

This dish is full of flavor and texture. I was amazed that such a tasty and interesting dish could be made with so few ingredients and so little prep time. This one is a keeper.

I'm always looking for a new way to serve eggplant. This is a good one. Just spicy enough.

The eggplant is just like a sponge that soaks up the sauce's flavor! Very tasty but I too used chicken instead of beef and shrimp. If you are going to serve this over rice, I think doubling the sauce is a good idea.

I also used skinny Japanese eggplants. It is more tender and better for Asian recipes. I used julianned pork cutlets instead of shrimp and grouned beef for the ultimate authentic flavor. I sauteed the pork with ginger, garlic and half the scallions quickly with a little veg. oil than remove it from the pan to set aside. in the same pan I sauteed the eggplants in a little bit more oil until almost tender than combined pork, eggplant, sauces,cornstarch last in the pan to let the flavors marry and thicken. In the end i sprinkled rest of the scallions and drizzled with seasame oil. Saute to combine and serve. It is SOOOO good !

Yummy! I love anything with eggplant in it, so when I saw this recipe, I knew I had to try it. I followed everything on here except a few minor changes. Instead of green onions, I used cilantro, due to me not having any. Also, I used chicken instead of shrimp and ground beef. I will definantly make sure I have all the ingredients next time and follow the recipe as is. I do have to say, the flavor was great! I loved the ginger in it. I can also taste the soy sauce and oyster sauce. I didn't expect it to be as spicy as it was, but, just that tiny teaspoon of chili sauce did it. I didn't have to add any extra before I ate.

Delicious! Used chicken instead of beef and shrimp. The sauce was fantastic!

Great recipe! I substituted chicken for the ground beef/shrimp...it turned out deliciously. Even my picky 12 yr old enjoyed it and he normally despises eggplant. Thanx!

I made recipe exactly as is and LOVED it. Would not change a thing. (althought for personal preferances, I may add more chili sauce for heat). Very simple.

Loved the flavor! I added too much chili sauce because I read other reviews that suggested more spice -- maybe the chili sauce I have is super spicy, but a little bit goes a long way. I also just used eggplant, without meat or shrimp, as I was cooking for a vegetarian guest. Definitely will make again, probably with ground pork.

Yum!! Will make this again. I used 1T spicy garlic sauce, because I like spicy. Also substituted 1/2 lb Morningstar 'beef", because my boyfriend doesn't eat beef. Used one whole pound shrimp. Loved the flavors of the sauce!

This was the first time I've made eggplant and I was trying to find a recipe my picky husband would eat. We both loved it! I didn't have chile paste, so I used about 1/4 teaspoon red pepper flakes. Also, just used tofu, no meat or fish. Eggplant keeps a nice texture. Served over rice. Awesome!