Remove a thin slice of skin, longwise form each eggplant and then cut, lengthwise again into the flesh so that it will open up when cooked. Sprinkle with salt and leave for at least 30 minutes.

About Stuffed Eggplant with Schezwan Sauce Recipe: A delicious Chinese dish with the goodness of mixed vegetables, eggplant, cottage cheese and a host of spices that would instantly spruce up the dish ...