For this recipe, I used Chinese. You can also use Japanese eggplant, which is a little longer in size. When selecting your eggplant, ensure that they are not the same size and the skin is not ...

It's also notorious for absorbing oil when it's fried, but that's not a problem with this recipe, where the eggplant is steamed ... to thin out the sauce. Buy Chinese or Japanese eggplants ...

Houston chef Anita Jaisinghani topped the eggplant with warm garlic, toasted sesame oil, minced ginger and pomegranate seeds.

A dish called “rei-shao-jao-chiezu,” whose name featured the Chinese characters for “grind,” “broil,” “spicy” and “eggplant,” piqued his interest. He had never seen the ...