Where to buy eggplant sauce near me?

I bought some before the Lunar New Year, and they tasted pretty good, so I bought some more this time.

It tastes like that oily, fish-fragrant eggplant flavor. It's not bad.

It's made to my taste perfectly I've bought it many times already.

Enjoy eating when its not a hot days Taste better when its cooked on the stove top instead of the microwave

Always something to keep in the fridge for those days i dont feel like cooking. Doesnt disappoint me but also very affordable

To be honest, this fish-fragrant eggplant fritter is so much tastier than the garlic one, by a million times!

Favorite foods and fruits

This fish-flavored eggplant was not good; I won't buy it again.

This is my second order of this product. It’s restaurant quality without the price!

I just ate something that was heated for 4 minutes today.

I haven't tried it yet, I'm really looking forward to it...

The garlic flavor was very strong, and the eggplant was soft.

This was my first time buying it, and the quantity was a bit small, but it tasted great with a strong garlic flavor.

This is delicious, very fragrant, and goes well with rice.

I like the eggplant. However, it's a little salty. I paired it with noodle and eggs. to have a meal.

I've had fish-fragrant eggplant before and it was really delicious, so this time I want to try this garlic eggplant.

This "Garlic Steamed Eggplant" from Chaimi follows the typical "heavy seasoning to save frozen vegetables" pre-made dish route, but its execution is actually higher than expected. Looking at the ingredient list, the core structure is straightforward: eggplant + soy sauce + garlic + oyster sauce + sesame oil, following the standard seasoning logic of Chinese-style cold steamed eggplant salad. There's no long list of unfamiliar artificial flavorings, so the basic flavor is solid. At the same time, acetylated distarch adipate is used to stabilize the sauce, so it retains its oily, sauce-coated, and slightly thick texture even after thawing, which explains why it looks glossy and not runny. The eggplant itself is thoroughly softened, with very little fiber, resulting in a melt-in-your-mouth, soft texture, different from the slightly firmer texture of freshly steamed eggplant, but this is actually more appealing for a frozen product. The downsides are also obvious: the sodium content is relatively high (750mg per serving), and the oyster sauce and soy sauce overpower the umami flavor, making it very appetizing after a few bites, but it can be cloying on its own; in addition, it has the slight "watery" texture typical of frozen eggplant after thawing, so it's more like a cold dish from a casual restaurant than a freshly made version. Overall, it's not a product that pursues "healthy original flavor," but rather a well-made, convenient, ready-to-eat Chinese side dish with good garlic and soy sauce flavors, perfect for pairing with white rice or porridge.