I love Chinese food, and since my first trip to China, when I tasted the way the Chinese prepare their eggplant, I have been trying to replicate it in my own kitchen. This is my interpretation of the ...

For this recipe, I prefer medium Chinese eggplants, the pale purple, slender ones that are 10 to 12 inches long, over similar-looking but more bitter varieties. This calls for oil-blanching and, ...