[Day #4] Reader Agree: The BEST Eggplant Dish Ever

Hi we, It's Day 4 of the Omnivore's Cookbook 5-Day Chinese Cooking Crash Course! Today let's talk about how to make eggplant. Eggplant is a tricky ingredient to deal with. If not cooked properly, it will either become soggy and greasy, or chewy and tough.  After years of practice, I still believe deep-frying creates the best eggplant. But who wants to deep fry food on a weekday night? Absolutely no! Crispy eggplant that's soft on the inside without deep-frying Today I'm sharing the MOST popular recipe on my site - Chinese Eggplant with Garlic Sauce. The post has hundreds of comments and so many positive feedbacks. Many readers told me it's the best eggplant dish they've ever had. The recipe creates crispy eggplant that's buttery tender inside, with a rich sticky sauce. The secret to make the best eggplant Try to use long Asian eggplant if it's possible Soak the eggplant in salt water will yield a better texture Dust eggplant with cornstarch before pan-frying make the eggplant extra crispy Use LESS sauce so the eggplant won't turn soggy Are you ready? Chinese Eggplant with Garlic Sauce Don't forget to check out my cooking video at the end of the recipe, to help you understand the workflow of the recipe. Happy cooking :) Maggie Zhu | Omnivore's Cookbook See you tomorrow, when I will show you how to cook restaurant-style Beef Chow Fun! You're receiving this email because you subscribed newsletter from Omnivore's Cookbook. Email not displaying correctly? View it in your browser.   Copyright © 2021 Omnivore's Cookbook, All rights reserved. You are receiving this email because you subscribed the news update at our website. Our mailing address is: Omnivore's Cookbook 242 Main St #232 Beacon, NY 12508 Add us to your address book unsubscribe from this list    update subscription preferences