Szechuan eggplant dish

Question

I tried this dish last nite and it turned out very mushy. I used a Japanese neon and cut it into 1.5 inch pieces. How do the restaurants get their eggplant well cooked without it turning to mush and falling apart?

Answer 1

The stoves in restaurants cook the egg plant at extremely high temperatures that home kitchens just can't duplicate. Next time you try it get your wok/pan has hot as possible before adding eggplants

Also you should salt the eggplant prior to cooking to draw out the moisture.