Comments on: Chinese Eggplant with Garlic Sauce

By: TQ

TQ — Tue, 29 Dec 2020 14:06:44 +0000

In reply to TQ. Sorry, just figured it out. Don't need to reply, Ruxandra.

By: TQ

TQ — Tue, 29 Dec 2020 14:04:45 +0000

When you indicate 3 large eggplant, do you mean large Italian eggplant or large Chinese/Japanese eggplant? I’d like to try and make this and want to get the right ones. Thanks.

By: Ahnjalee

Ahnjalee — Sun, 29 Nov 2020 08:52:44 +0000

It was very good, I used kamut floor as I did not have tapioca. But tasted so good.

By: Ruxandra

Ruxandra — Fri, 03 Apr 2020 13:55:33 +0000

In reply to Gail Wood. Hi, Gail. This technique is good for older, larger eggplants which can be bitter. I used smaller ones which don't have this issue. But of course, you can use this technique, just to be sure.

By: Gail Wood

Gail Wood — Sat, 07 Mar 2020 03:12:02 +0000

Hi, this sounds great, but after I’ve salted my eggplant for other dishes, I always rinse the salt off then dry it so it’s not too salty. Do you have any comments on that. Thanks.
P.S. I’ll definitely be trying your recipe, sounds so easy!

By: Ruxandra Micu

Ruxandra Micu — Mon, 07 Oct 2019 11:10:27 +0000

In reply to Diane N. Yes, but the texture will be different. Tapioca will make the sauce sticky and gooey, not just thick.

By: Diane N

Diane N — Sat, 17 Aug 2019 21:11:18 +0000

Can cornstarch be substituted for the tapioca flour?

By: Ruxandra Micu

Ruxandra Micu — Tue, 23 Jul 2019 15:15:11 +0000

In reply to Erin. Hi, Erin! Glad you liked it! <3

By: Erin

Erin — Thu, 18 Jul 2019 23:09:13 +0000

This was delicious! I did use a little too much salt on the first step of the eggplant – I will know better next time. Great flavor, enough sauce – perfect! Thank you!

By: Ruxandra

Ruxandra — Sat, 14 Apr 2018 18:24:52 +0000

In reply to Justine. Glad you liked them! You're welcome!

By: Justine

Justine — Sat, 14 Apr 2018 18:03:08 +0000

Served these over some basmati rice. Perfection! Thank you for your awesome vegan asian recipes!