This delicious Chinese eggplant recipe is a perfect blend flavors, with tender eggplant tossed in a delicious soy garlic ...

For this recipe, I prefer medium Chinese eggplants, the pale purple, slender ones that are 10 to 12 inches long, over similar-looking but more bitter varieties. This calls for oil-blanching and, ...

Eggplant has a reputation for being tricky, either oily, mushy, or bland when cooked without care. This video explores whether frying eggplant the Chinese way is actually the best method and why it ...

Though the rest of the country may get a head start on hearty, comforting cold-weather soups and stews, I love that “summer” produce sticks around longer here in Southern California. Case in point is ...

Sweet and fiery, this side dish gives eggplant an addictive burn. Instructions: Mix onion, garlic, scallion, rice syrup, soy sauce, gochugaru, sesame oil and 1/2 teaspoon salt in a medium bowl until ...

Instructions: Trim and discard the eggplant ends, then cut into thick wedges, like steak fries — first cut crosswise into 3-inch chunks, then half those lengthwise until you have 1-inch thick wedges.