This eggplant recipe is one of the best of all Szechwanese dishes. It is also very inexpensive when eggplant is in season. Somewhat hot, this dish tastes best when the garlic is literally overpowering. If you don’t peel the eggplant, the color of this dish will be purplish.

Eggplant Garlic Sauce Recipes selected by the collective taste buds of the masses from Group Recipes. Chile garlic sauce is a common ingredient in Chinese markets. Vegetable Chinese eggplant is more slender than a regular eggplant, and it is said to be less bitter. Eggplant is a big favorite in many areas of the NewYork city.

Memory is a strange thing; last night when I was cooking, I was certain that I was making this up as I went along with just a bare reference to something I read on E2. Having re-read it though, I have to be honest and admit that this dish is almost completely filched from The Debutante’s great Saluna recipe.

The green beans exude aromatic flavors and have an interesting chewy texture. I do not fry the beans as long as traditional recipes call for because I want them to have some texture left. Cover the dried shrimp with hot water for 30 minutes. Drain. Chop into the consistency of coarse bread crumbs.

The idea of sharing the recipes for my “Top 3 Most Requested Hot Appetizers” came after years and years of hosting parties, serving these simple appetizers and ALWAYS being asked for the recipes. I figured if my friends and family loved them, you would to. Check them out.

When I host parties, I always have at least 2 or 3 hot appetizers for my guests to choose from. I am not a “throw-a-can-of-peanuts-on-the-table” kind of gal!

It’s important to me that I take the time to select satisfying party appetizers that:

Are simple to make

Have few ingredients