The wife loved it! I used peanut oil on the eggplant and made sure that they browned really well (longer than 3-5), and used sesame seed oil to sauté the onion and garlic. To top it off, I dusted the combined eggplant and spices with cumin (because I really wanted to make Szechuan cumin pork eggplant). Giving it 4 stars because cooking times not accurate.
This was originally a walnuts-and-spinach-french-onion-dip recipe, and I'm happy to say that this homemade version was just as great as the McCormick pack.
Filipino/Asian fish sauce is too strong for this recipe. I also scaled back the brown sugar and added carrot slices and in the past have added vegetables.
If you're familiar with FIlipino cuisine, I would say that this comes out like our cured breakfast pork dish, tocino.
Made this twice already and it's great with the cream dory fillets I buy here in the Philippines. I like the consistency of the batter but I wish I could add just a little something to make it a tad tastier. Maybe a side dish could bring more flavor out or seasoning it for a little longer.
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