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

M

marilynfl

Moderator
IMG_9638.jpeg

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.

IMG_9642.jpeg
 
Last edited:
marilynfl said:
View attachment 3533

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.

View attachment 3535
Click to expand...
Looks delicious, Marilyn! Am happy I could help. I will print Kenji's brining step to clip to my copy of your PF Chang recipe. Thanks for posting it, Wigs
 
Click on this link and scroll down through the posts. The eggplant recipe is there

How long is "too long" when it comes to cooking shrimp? Nantes Shrimp Cream Soup

Once again I'm weeding out my old recipes (still searching for that elusive P F Chang's Eggplant recipe and still not finding it). But I decided to really weed out the stuff I know now I'll never make...all of the halibut and red snapper recipes went...mostly because I will never pay $39.99/lb...
recipeswap.org recipeswap.org
 
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