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I love eggplant hotpot and the ingredients in this recipe seem right, but the quantities and cooking instructions made no sense at all. I ended up using two large eggplants and half as much cornstarch (which I assumed was intended by "corn flour"). 4 minutes is not near enough time to cook eggplants, and anyone who has ever cooked eggplant knows that there is no oil "left over" in the pan to drain when you are done -- it all gets sucked up into the eggplant. I ended up putting 1 cup of the water, plus the soy sauce, in with the eggplant and onion/ginger mixture (I left out the pork because I don't eat it), and simmering for 10 minutes before adding a slurry of the remaining 1 cup of water and cornstarch. With these modifications -- very yummy!

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heatherinseattle March 20, 2012
Spicy Eggplant and Pork Hot Pot