Chinese Eggplants in Chili Garlic sauce

I am almost certain this recipe was AI generated. It has just enough to be a plausible recipe- you will make something edible. It won’t be good but it will be edible. Luckily I had Korean bbq sauce on hand to fix this.

not big fan of egg plant, but the sauce hide the egg plant taste! I prefer not using the vinegar and follow other comment to double the sauce! ⭐️⭐️⭐️⭐️⭐️

Agree with other commenters, double the sauce. Added quarter of a red onion, 1 green bell pepper. Subbed dark soy sauce. Was delicious, would be great with chicken, tofu, or shrimp. Lots of umami and maybe a little too salty (rinsed the eggplant and still was a bit salty, use slightly less soy sauce).

I would cut my eggplant into thicker sticks next time.

Would do it again. Doubled the sauce as others recommended. Added onion just before the garlic and ginger stage. And added raw purple cabbage at the end.

Was a nice and quick dinner

The sauce was quickly absorbed by the eggplant so there wasn't so much left, I would increase the sauce amount next time but other than that , amazingly soft, sweet and spicy, (and I'm not a fan of eggplant) Will make again.

Made it spicy

Just completely improvise sauce; oyster, hoisin, fish sauce, tonkatsu Bake eggplant first

Really simple and delicious, both as a garnish and as a main dish. Will do again!

I was already halfway through when I remembered to make a review lol. The sauce is very easy to customize if you want a sweeter or a spicier version.

So good! I added some gojuchang for spice, agave for sweetness, and fried tofu for protein.

This was lovely with rice. A bit too salty, take care with the salt for the dehydrating in the beginning. If you don’t, maybe use less soy in the sauce. Would recommend eating this with Chinese scrambled eggs with tomatoes!

So good and easy! The spice kicks in slow.

This was my first time cooking with cornstarch. It got thick really quick but flavor and texture wise it was perfect. Totally will make again.

Good, but needs a bit more flavor from something

Lovely recipe! Doubled up on the sauce and would even triple it. We're also big eaters and could've eaten another eggplant (with the 2 of us, but depends on how much rice you eat ofc).

I omit garlic and add more water to sauce, yummy

I probably cut my eggplant a little thick because it was somewhat tough. I had my slices about half an inch thick, could be much thinner. Also added some firm tofu for protein and thai basil to round out the flavors. Good but would be even better with more spice! I recommend thai chilis

This was more labor intensive than I expected and I was not impressed with the flavor. My husband, on the other hand loved it.