A Chinese favourite. Prawns, beef mince and chunks of aubergine are cooked in a sweet-sour spicy sauce. Serve over hot rice.
I made some modifications to the recipe and it turned out really good! I ommitted the shrimp and ground beef, reduced the soy sauce to three Tablespoons, reduced the green onions to only two stalks, doubled the chili sauce, and most importantly, I used three skinny Japanese eggplants instead of one large regular eggplant. It tasted just as good as I've had it at my favorite Chinese restaurant! - 13 Mar 2001 (Review from Allrecipes US | Canada)
I also used skinny Japanese eggplants. It is more tender and better for Asian recipes. I used julianned pork cutlets instead of shrimp and grouned beef for the ultimate authentic flavor. I sauteed the pork with ginger, garlic and half the scallions quickly with a little veg. oil than remove it from the pan to set aside. in the same pan I sauteed the eggplants in a little bit more oil until almost tender than combined pork, eggplant, sauces,cornstarch last in the pan to let the flavors marry and thicken. In the end i sprinkled rest of the scallions and drizzled with seasame oil. Saute to combine and serve. It is SOOOO good ! - 01 Feb 2008 (Review from Allrecipes US | Canada)
I substituted the shrimp and beef for chicken since I was trying to duplicate my favorite dish at PF Changs, it was delicious! My boyfriend, who is very skeptical of eggplant, thought it was great too. - 15 Jul 2002 (Review from Allrecipes US | Canada)