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.

Let cook for a long time, at least a half hour, and then add the cream of chicken soup. I suppose a more ambitious person could create their own cream of chicken stuff that would be just as good, but this recipe has the advantage of being quick, easy, and tastes wonderful on a cold evening.