Caramelized eggplant Shanghai style (Hongshao qiezi / 紅燒茄子) from Madame Huang's Kitchen by Carolyn Phillips

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on December 10, 2016

    Perfect instructions and execution. Who knew Chinese restaurants pre fried eggplants ahead of time to keep so it's quick to stir fry when orders came in. Makes perfect sense. These were great without any cloying sweetness often found in some Asian style eggplant dishes. No spice or hotness whatsoever which was refreshing in this day and age. Makes sense since it's from Shanghai.

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