For a quick, one-dish meal, serve this over steamed jasmine rice or toss it with a tangle of cooked rice noodles. In case it matters to you, Japanese eggplant keep their color better after cooking than Chinese eggplant do.
I did like this recipe but I made a few changes. Even with the changes, the previous reviewer is right, it is still missing a little something! I replaced the water with white wine. It gave it a nice flavor! I also used a ginger chili cooking sauce instead of the Sriracha chili sauce. The ground pork doesn't do a whole lot for the recipe, you could probably leave it out and not miss anything. Next time I think I will add garlic with the shallots and see if that does the trick. Tofu might be an interesting addition as well. A fun one to play with!
Read MoreThis one is a keeper! Excellent flavor. I will definitely make this one again.
Read Morechinese eggplant dishes are some of my favorites - usually nice and spicy and/or savory/sweet. this dish, although easy to prepare, lacked a special depth of flavor.
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