Sticky Eggplant at the Potsticker House

Some time ago, my friend Marcy (previously featured as the maker of massaged kale salad) reported that a restaurant in Bridgeport makes an amazing eggplant dish. A couple weeks ago, we finally made an Aubergenius excursion to the Potsticker House. The place is just awesome. I give it 4.5 out of 5 eggplants.

Our excursion caught in a strange and awkward moment with someone else coming through the door who apologized for getting in the shot and nobody ready for the camera. 

The eggplant in question was the usual menu item -- eggplant in garlic sauce -- only this version was different from the usual. In many restaurants, eggplant in garlic sauce involves segments of Chinese eggplant friend in oil until deliciously mushy, then served in a dark garlicky sauce with some sprigs of green stuff. This version, in contrast, consisted of battered-and-fried eggplant strips (similar to the House Eggplant at Tony Hu's Lao Beijing) coated in a sticky-sweet-salty-spicy sauce. The addition of peppers and fresh woodsear mushrooms also set this version apart. The mushrooms themselves don't have much flavor, but they have a wonderful rubbery/crunchy texture and soak up sauce like a sponge. 

The eggplant: oh so delicious.

Other things we ordered: ma po tofu (in the corner), a pile of miscellaneous green stuff, dumplings.

There were other eggplant items on the menu that I'm hoping I'll have an opportunity to try sometime in the future. Anyone for a repeat Bridgeport excursion?

Or we could just get 4 orders of this. I wouldn't mind.