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 ...

Mix the cooked eggplant ... Chinese or Japanese sesame paste, substitute tahini made from toasted sesame seeds. Make the sauce. Finely chop the garlic and mince the spring onions. Pour the cooking ...

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

Set it aside. 2. Cut the eggplant into halves and further into small wedges 3. Place in a steamer, try to keep some space among each one. Lay only one layer is to get the best result. Heat water ...

The eggplant cooking technique is so interesting that I’ll use it from now on. You set up a steamer — a Chinese bamboo steamer in a wok or Dutch oven, a metal steamer, or a metal trivet with a ...

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 ...

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 ...