Hot Chinese Eggplant (Aubergine)

From: mlao77

On Oct 5, 2009

This was a great, fast dish to accompany the spicy garlic shrimp I made for dinner tonight. I only used one eggplant but I kept the amounts the same for the ingredients (maybe reducing the hoisin to 2 tbsp instead and using chicken broth instead of water). I also only simmered the eggplant for 10mins and it was tender but not soggy. Perhaps it was because I used dark mushroom soy sauce, but the hoisin and soy sauce seemed to overpower the dish for me. I think next time I will use 1 tbsp hoisin and 1 tbsp oyster sauce and use regular soy sauce, to still maintain the consistency but make the flavors more subtle. The heat of the final dish was just right for DH, but I added spicy chili oil on top of my serving. I'll definitely make this again but make those changes I suggested. Thanks very much!

From: Naoko V

On Oct 13, 2008

It was so nice and flaerful, but it came out a bit salty. I added ground pork next time and it was perfect. Highly recommended. I will definately make it over and over. Thank you!

From: Geema

On May 14, 2004

This recipe goes into my cookbook to stay. The flavor of the sauce was sweet and spicy and rich. I was a little worried about the amount of red pepper flakes, but it was just perfect...not too hot and not too bland. I didn't have any sherry so I substituted some rice wine (saki) and I thought it worked very well. The sesame seeds didn't add much flavor to the dish, but they looked pretty scattered on top. I served this with some Jasmine rice and stir fried bok choy with shitakes. Really delicious recipe, Sharon.

From: ratherbeswimmin'

On Nov 16, 2003

I have tried many eggplant recipes on Zaar and this is one of the best. Followed your directions to a tee. The flavor of the sauce was unbelievable. I especially liked the flavor of the fresh ginger and hoisin sauce. I served this with eggrolls and a cabbage-dish. Thanks Sharon, for a memorable meal.