This dish is a creative and a delicious way to serve Chinese style eggplant. The chilli adds a great kick.
The first time I made this I followed it exactly and it was very tasty. Then the second time I made it, I added one large chopped onion, one chopped green pepper; sauted them first, then added the eggplant and I also added two minced garlic cloves towards the end of cooking. I also doubled the sauce. I replaced most of the sugar with splenda (diabetic here!)and it turned out really yummy. I will definitely be making this regularly. - 06 May 2006 (Review from Allrecipes USA and Canada)
I did mine a little differently. I used regular eggplant and rice wine vinegar instead of red wine. I didn't have a chile pepper so I used a 1/4 tsp. cayenne. I didn't have chili oil so I used sesame. I peeled and sliced the eggplant and brushed both sides with additional sesame oil. I broiled them on both sides along with sliced slabs of red Bermuda onion rings also brushed with the sesame oil. Meanwhile, I combined the sauce ingredients (I doubled the sauce)and microwaved for 2 minutes until thickened, stirring every 30 seconds. When the eggplant was browned, I basted it and served it topped with toasted sesame seeds. It was delicious. - 10 Jun 2007 (Review from Allrecipes USA and Canada)
Today, I found 8 chinese eggplant at my local farmers market for 99 cents. This recipe looked most appetizing so I tried it. I made 4 times the recipe, added 2 Tbs. of Cooking Sherry, 1 clove of garlic and omitted the salt. Also, I added a little chopped ginger, crushed red pepper flakes (instead of chilli oil) and a half of a red green peppper. This tastes just as good as our best local chinese restaurant and living so close to New York, I think I know good Chinese food. Thanks, Bonnie, now my family thinks I can really cook! - 29 Jan 2008 (Review from Allrecipes USA and Canada)