October 23, 2009 · Sichuan Cuisine · (No comments)

I have made this dish at home a few times. The first time was for a group of about 12 coworkers. The majority thought it was wonderful, but one complained that the eggplant was a little undercooked. The second time I tried to correct this issue by initially sautéing the eggplant for longer. However, when I added the eggplant to the sauce it released all its water resulting in an overcooked, bland dish. The third time I returned to a shorter sautéing time, and ended up with a flavorful dish that was too chewy. Next time I will try peeling the eggplant before sautéing in hopes of achieving a spicy, sweet dish with melt in your mouth texture.