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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Super easy and pretty close to the authentic Chinese eggplant dish. (I'm Chinese, I should...