Comments on: Chinese Eggplant with Garlic Sauce (红烧茄子)

By: Lauren

Lauren — Tue, 28 Nov 2023 21:30:57 +0000

I had a lot of eggplant so I made a double batch and I am glad I did because it disappeared! It was so good. I will be making this again.

By: Dee

Dee — Sun, 19 Nov 2023 07:50:02 +0000

Thank you, this was delicious. I’ve made it twice now. The first time I was a bit shy about turning up the heat and letting the eggplant really char. The second time I made sure the oil was hot before I added the eggplant, and then let it get properly browned like in the photos. The taste was great both times, but it really needed the heat to become truly crispy. For any other heat-shy cooks out there – try not to be!

It was also really helpful to have the two different options for salting – thank you!

By: Maria Sheils

Maria Sheils — Fri, 10 Nov 2023 17:21:30 +0000

I love this recipe very much. I always use Chinese eggplant, and I just read the note, I will try with other types soon

By: Steven

Steven — Tue, 07 Nov 2023 13:31:57 +0000

In reply to JuneAloha.

I agree with you, the same thing happened to me when I made this dish last night Nov 6 2023. I left the heat of the stove on medium high then added the sauce to the pan and it seemed to clump up and got attached to the minced garlic/ginger vs the eggplant even though I tried my best to stir the sauce to mix with the eggplant. The cause of this is the high heat with the amount of corn starch in the sauce. The fix would have been to half the corn starch in the sauce mix which is what I did on the 2nd batch including doubling up the sauce ingredients minus the extra sugar. It would also be a must to reduce the heat of the pan to medium for at least 1 minute before adding the sauce to avoid it from evaporating/dissolving.

I thank the author for the 2 methods of preparing the eggplant before cooking. But in regards to the recipe, it was just okay to me, the instructions some tweaking to avoid error.

By: Amanda H

Amanda H — Sat, 28 Oct 2023 23:51:44 +0000

This was soooooo good! I had eggplant to use and stumbled across your recipe. It is one of the best Chinese veg side dish I’ve ever made! Going to try the sauce with other veggies too- green beans in particular.
Only change I made was coconut Aminos in place of soy sauce and dark soy sauce

By: Laurel Fleming

Laurel Fleming — Tue, 17 Oct 2023 21:29:25 +0000

@Omnivorescookbook
I was a little skeptical, but it was easy and awesome. My eggplant didn’t get ‘crispy’ but it was still good. Not too mushy. I used the water soak method. Next time I’ll try to salted method, just to see if I get different results. My partner liked it, and she hates eggplant. Now to learn a better way to make vermicelli rice noodles that don’t stick. Sigh. Oh, and I didn’t have fresh ginger, but the minced in the jar worked just fine. Will definitely look for more recipes on here.

By: Yaronit

Yaronit — Wed, 20 Sep 2023 19:54:10 +0000

Love it but have a hack to make it quicker (after salting). spread a layer of grapeseed oil on a sheet pan, dip each side of the eggplant into it and arrange it all on the cookie sheet. Roast @450 until coloured as you want and soft. it took me soooo long to fry the eggplant in a frying pan when I made this the first time.

By: David

David — Fri, 08 Sep 2023 21:21:05 +0000

It was good but to my taste a bit bland. I notice your photos have some chopped green onion (which isn’t in the recipe) but which I will add next time. What would you recommend to kick it up a notch? More garlic? Splash of dark vinegar? Oyster sauce?

By: NFM

NFM — Sun, 27 Aug 2023 02:09:39 +0000

Made it and love it! Much like a Chinese restaurant where we used to live. They would make it for me with pork or fried tofu. Made it with pork So Good! Used a wok and it took way to long and much more oil. than called for. Next time I’m maaking it in my huge electric skillet so more pieces can be made at the same time.

By: Chrissie

Chrissie — Sat, 26 Aug 2023 04:01:58 +0000

Very flavourful. However I missed the tart vinegar taste that other recipes had. I splashed a tuny bit of balsamic just before serving. The texture of the eggplant was the best of all recipes and is far superior in flavor to the others. Also, a touch of hot sauce to the sauce mixture was good. I topped with a healthy handhul of sliced green onions.