Spicy eggplant from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World by Martin Yan

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Notes about this recipe

  • chawkins on August 31, 2013

    This is perfect for my husband who has an aversion to vinegar and most Asian eggplant recipes use some sort of vinegar, this one uses lemon juice. I used home grown Chinese long white eggplant, did not have any plum sauce, so used the same amount of apricot jam instead and one and a half serrano chiles for the jalapenos. The sauce was excellent but lacked heat, the chiles I used did not have much punch.

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