I love to order eggplant when I go out and this is a great recipe that I can now make at home. I followed the instructions making only a few slight modifications - I added in a splash of rice wine vinegar, brown sugar instead of white, a teaspoon of teriyaki sauce and a sprinkle of ginger. Also, I left out the sesame oil and sprinkled toasted sesame seeds on the top.
I served alongside sticky rice, broccoli, and prawns made simply with butter and lemon.
I will certainly make this dish again and found the inclusion of Japanese eggplant versus the standard variety larger headed eggplant to be the key.
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I love to order eggplant when I go out and this is a great recipe that I can now make at home....