Comments on: Chinese Steamed Eggplant Recipe

By: Jan Masaoka

Jan Masaoka — Mon, 09 Sep 2024 16:32:13 +0000

I was skeptical (because I’m used to either stir-frying or deep-frying eggplant) but this was terrific. “Cloud-like” is a great way to describe the steamed eggplant. Didn’t need all the sauce. Love this recipe.

By: Elaine

Elaine — Mon, 24 Jun 2024 03:10:36 +0000

In reply to GearBunny.

Hi GearBunny,
Thank you for sharing your experience with the recipe! It’s wonderful to hear that you enjoyed it and made some personal adjustments. Adding Szechuan green pepper oil sounds like a fantastic idea for an extra kick of flavor. The chopped green onion and cilantro garnish must have added a lovely freshness to the dish as well.
I’m glad you found it delish! If you have any more culinary adventures with the recipe, feel free to share.

By: GearBunny

GearBunny — Mon, 24 Jun 2024 01:50:48 +0000

My mom used to make something like this during the summers. It’s a perfect side dish.
I tripled the recipe for a potluck. I am Cantonese and don’t do chili spicy, but added one teaspoon of red chili flakes for depth. I wonder if it would be good with Szechuan green pepper oil. 🤔
I did add some chopped green onion and cilantro on top for garnish after saucing. Delish!!

By: ^_^

^_^ — Mon, 14 Aug 2023 22:28:06 +0000

I’m making this recipe and can’t help but notice there is absolutely no direction on how long to soak the eggplant in the diluted vinegar, nor is there any indication how long “for a while” is supposed to mean when marinating the sauce. As such, I’m left on the hook wondering how long to wait before steaming the eggplant wedges. This is literally happening to me right now and I’m mortified I recommended this recipe to my mother. Not even ballpark figures are given. What an absolute failure of a recipe as a recipe (i.e. instructions). Correct it, please.

By: Elaine

Elaine — Thu, 04 May 2023 05:02:06 +0000

In reply to Sharon. Thanks, Sharon. Love to hear you like it too. Happy cooking.

By: Sharon

Sharon — Wed, 03 May 2023 17:26:17 +0000

Made this for the second time this week! I skipped sugar as I need to at the moment and it was still soooo delicious. Tastes authentic too. Thanks for sharing this. I look forward to exploring more of your site.🤩

By: Elaine

Elaine — Wed, 18 May 2022 13:15:22 +0000

In reply to Dave. Sorry Dave, I missed the ingredients. Already updated!

By: Dave

Dave — Wed, 18 May 2022 10:09:08 +0000

In this recipe, scallion whites, pepper powder and sugar are not included in the ingredients list but are mentioned in the instructions. Can you tell me what amounts to use of those ingredients?

By: LK

LK — Thu, 07 May 2020 00:02:14 +0000

5 stars!

I made this recipe but used dried Sichuan chilli pepper (cut into pieces) instead of chilli peppers because my Cantonese mom can’t take spice (even McDonald’s chilli sauce makes her cry).

We loved it. Thank for sharing these delicious recipes. Now I know what to do if I have a lot of eggplants xD