Chinese Spiced Eggplant

Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

This has been called a Chinese ratatouille, and it bears some resemblance to the French dish, in that it is excellent cold or hot (best, I think, at room temperature). The oily and succulent eggplant, the crunch of sesame seeds, and the savor of garlic provide a wonderful combination. The recipe is included through the kindness of Phebe Chao.

Sesame oil and chili paste are available in Chinese and Japanese markets.