The sauce for this eggplant is divine! It is the perfect combination of soy, vinegar, sugar and chile peppers - who would have thought that these simple ingredients could form a perfect marriage of flavor? I did not change the sauce recipe at all, except for ingredients I didn't have on hand. But I used equivalents. I did not have fresh chile pepper, so I diced up a pickled jalapeno (discarded the seeds). I used potato starch instead of cornstarch, and I did not have chile oil so I used Spiracha chile sauce. I think this eggplant recipe stands on its own as a perfect vegetarian main or side dish. However, it would also pair up with either tofu, chicken, pork cubes, or ground pork, just as well. Today I wanted to make a heartier lunch, so I cubed up about 4 oz. of leftover pork loin with a tiny bit of minced onion, fresh garlic, and a bit of grated fresh ginger. I browned the pork, onions and garlic and ginger well, and set it aside in a bowl. I then proceeded to make the eggplant recipe as stated, and added the browned pork mixture at the end. It was mouth watering. I give this five stars for great flavor, simplicity, and versatility. What a great recipe!
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The sauce for this eggplant is divine! It is the perfect combination of soy, vinegar, sugar...