Wigs, thanks for finding the PF Chang spicy eggplant recipe.

It was as good as I remember.

I also used Kenji’s eggplant brining step and think it made a difference. I wok-fried two Chinese eggplants with about 1/4 cup of oil rather than deep-frying. And still drained a bit of oil off before cooking the sauce.

Here are those steps. I used my salad spinner after draining it.