I'd give this five stars for the taste, which is wonderful (actually, I used four big garlic cloves, instead of garlic powder), but it loses one star for the presentation. By this recipe, the eggplant turns into mush. The eggplant chunks disappear. Here's why. Frying the eggplant for 4 minutes makes perfectly cooked eggplant. But when you add the water to the hot frypan, it boils explosively before it cools. Then you simmer, and the eggplant just turns into glop. DO NOT OVERCOOK THE EGGPLANT! The water won't be "absorbed". Instead, I recommend frying for just two minutes, cooling the frypan after frying, and adding all the other ingredients mixed together. Then simmer until the cornstarch starts to congeal. That leaves you with real chunks of eggplant in a thick sauce.
BTW, to add some protein, throw in half a cup of frozen peas. Nice.
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I'd give this five stars for the taste, which is wonderful (actually, I used four big garlic...