But there’s more to life than the big purple ones you’re familiar with: Meet the Chinese eggplant. Chinese eggplants are long and thin with vibrant lavender skin and white flesh, and can ...

when I tasted the way the Chinese prepare their eggplant, I have been trying to replicate it in my own kitchen. This is my interpretation of the Chinese eggplant. The wonderful thing is that most ...

Set it aside. 2. Cut the eggplant into halves and further into small wedges 3. Place in a steamer, try to keep some space among each one. Lay only one layer is to get the best result. Heat water ...

Buy Chinese or Japanese eggplants that are as ... Pour off any liquid that's collected in the steaming dish and cool the eggplant slightly. Dip a piece of egg­plant into the sauce and taste ...

Local author Betty Liu gives you basic techniques in "The Chinese Way," then you can adapt her recipes to suit your pantry.