Do follow that guide. The salt removes the acidity. Cut the Chinese eggplant to the same size. Easy to cook evenly Either use a skillet or a wok. Please make sure they are hot to do a quick ...

Mix the cooked eggplant and the sauce at least 30 minutes ... to thin out the sauce. Buy Chinese or Japanese eggplants that are as thin as possible. If they are too large in diameter, you will ...

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 ...

The eggplant cooking technique is so interesting that I’ll use it from now on. You set up a steamer — a Chinese bamboo steamer in a wok or Dutch oven, a metal steamer, or a metal trivet with a ...

There are recipes for lasagne, baba ganoush, stuffed eggplants in a coconut dal and a showstopping Palestinian favourite.

Chinese (light purple ... 6. Add the partially cooked eggplant, and stir to mix. Simmer until the eggplant is cooked through and has absorbed some of the sauce, 1-2 minutes.