Comments on: Spicy Eggplant, Revisited

By: iska

iska — Tue, 22 May 2007 02:50:36 +0000

They do have something very much similar to your dish here in Beijing. They use dry sliced red chili… a lot!

By: Crissy

Crissy — Sun, 20 May 2007 16:25:08 +0000

Love this dish ! I am based in Doha where pork is not available – do you think using minced beef will do justice to this dish ? Also, what’s a good substitute for Shaoxing rice wine. Thanks.

By: math

math — Thu, 10 May 2007 09:11:19 +0000

I use the ma po tofu mix for this one. It goes well w/ this dish too!

By: bernadette

bernadette — Thu, 10 May 2007 05:10:27 +0000

I like cooking with eggplants especially with gata…but find it quite time-consuming when it comes to other dishes. My husband finds the skin quite rubbery or a nuisance so I usually grill it first or boil to take the skin out. Your recipe sounds very good and even very economical. We have lots of sili (haba and liit) in our garden so that answers for half of the ingredients. It is so good to be learning the origins of a simple recipe such as this…parang home study in culinary arts :-)!

By: Marketman

Marketman — Wed, 09 May 2007 23:13:49 +0000

keli, I have several modestly costed meals throughout my archives, just browse under recipes for homemade tapa, tocino, beefsteak, tofu or tokwa and vegetables, vegetables, etc. Apicio, we like Ma Po Taofu as well…and I have to admit, I sometimes use a ready made spice mix when I make it! marosee, yuo are right, eggplants are a bit of a nutrition airhead, but at least they have fiber… Danney, I once had a eggplant and gata dish in Legaspi that was excellent, you might like it…