Reviewed: Aug. 15, 2009

My husband said "MMMmmm gourmet". You can play with the spices/herbs. I used 6 cloves of garlic (yikes) and more fresh basil. Thank you for this recipe.

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MMMmmm

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Reviewed: Jun. 12, 2009

This was delicious! I modified it slightly - I had already cut up an eggplant for another recipe so I boiled the unused eggplant for about 4 minutes to soften it. Used splenda instead of sugar, and left out the parsley - didn't have any fresh. All the other herbs were fresh from my garden. My husband put it on top of a bowl of romaine lettuce and raved about it. I loved the flavor of the spices and oils together. I will make this again and will try the eggplant baked, or grilled as well.

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MIKESWIFENOEL

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Reviewed: Apr. 14, 2009

I agree with the other person who said it came out too sweet. Maybe it was both the vinegar and sugar. I'm not sure what it was, something just tasted a little off-target. Grilling instead of baking the eggplant might bring out the flavor better.

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rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 16, 2007

This came out sweeter than I expected, which I didn't like. I don't think I'll make this again.

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MEDFORD63

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2006

I'm not a big eggplant lover but I did like this recipe and it was very easy. I like the balsamic flavor and the touch of sweetness. Great on crackers or pita bread.

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Markypost

Cooking Level: Beginning

Home Town: Berkeley, California, USA

Living In: Albany, California, USA

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Reviewed: Jan. 26, 2006

I had this recipe at a friend's house. She served it with crackers as an appetizer. I love eggplant so I enjoyed this recipe. I then got the recipe from this site and made it as a side dish with salmon.

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