To make this recipe, start in the produce aisle and pick up Chinese eggplant, red bell pepper, onion, garlic, ginger root, ...

This delicious Chinese eggplant recipe is a perfect blend flavors, with tender eggplant tossed in a delicious soy garlic ...

Cut the ends of the eggplant off, and cut the eggplant in half. Slice the eggplant in half again and cut into 2-inch pieces. Place the eggplant skin side facing down in a bowl, and steam for 5 to ...

The eggplant ends up with a bit of firmness -- that is, not meltingly soft throughout -- but it does have that unctuously rich, garlicky coating. More For You Top Recipe 1994: Sicilian Chicken ...

This recipe is adapted from Barbara Tropp's "The Modern Art of Chinese Cooking" (William Morrow, $25). Heat oven to 475 degrees. Prick eggplant with a fork; place in a baking dish. Bake, turning ...

Mix the cooked eggplant and the sauce at least 30 minutes before you plan to serve the dish, so the flavours can blend. This recipe makes a lot but the dish keeps well in the fridge.

See more of Kwok’s recipes on her blog, lifemadesweeter.com. Chinese Eggplant With Garlic Sauce. Makes 4 servings. ½ cup water, plus more as needed ...

I use similarly tender and small Chinese eggplants for my Seared Eggplant With Spicy Glazed Peanuts. A 10-minute stir-fry chars the eggplants and cooks them until silky inside.

American or Globe Eggplant. Fat and deep purple, globe eggplants (a.k.a. American eggplants) are the variety you’ll typically see year-round in grocery stores.