I love Chinese food, and since my first trip to China, when I tasted the way the Chinese prepare their eggplant, I have been trying to replicate it in my own kitchen. This is my interpretation of ...

Local author Betty Liu gives you basic techniques in "The Chinese Way," then you can adapt her recipes to suit your pantry.

There are recipes for lasagne, baba ganoush, stuffed eggplants in a coconut dal and a showstopping Palestinian favourite.

Because the ingredients simmer longer, the very tender pieces of eggplant soak up all the flavours. Briefly cook the ingredients in a wok, scrape into a clay pot and simmer, covered, on the ...

So, (The Chinese Way) reflects the way I cook — maybe a little chaotically ... incorporates flavour while steaming, and her steamed eggplant is flavoured afterwards by pouring over a tamarind ...