Reviewed: Aug. 29, 2009

This was very tasty! Like other reviewers, I was going to cut out the sugar, but still used 1/2 tablespoon because I splashed in a bit too much vinegar. I spread this on pita flat bread, and topped with feta, chopped tomatoes, and cilantro. My friend added a little extra salt and pepper and crushed black olives. Will definitely make this again.

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Reviewer:

feeshette

Cooking Level: Intermediate

Living In: South Saint Paul, Minnesota, USA

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Reviewed: Dec. 12, 2007

Yummy! I subbed Hoisin Sauce for the brown sugar and Umaboshi plum vinegar for the rice wine vinegar. I added more garlic, ginger and garnished the dip with chopped cilantro. Instead of bread I used those evil fried noodles they serve with soup.

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Aug. 26, 2007

LEAVE OUT THE BROWN SUGAR!! When I copied down the recipe, I forgot the brown sugar, and it came out wonderfully. The second time I made it, I did put in the brown sugar and did not like it as much. My friends and husband didn't like it sweetened either. But without the sugar it is fabulous and chic! A really nice, flavorful, asian-inspired dip that will really impress everyone, even people who are not into eggplant.

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Reviewer:

ladychroe

Cooking Level: Intermediate

Living In: Bridgewater, New Jersey, USA

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Reviewed: Jan. 15, 2007

I didn't find this to have a strange taste at all! I liked it, it does seem to be missing something though..not sure what. Maybe the flavours need to meld a bit before serving.

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Dec. 8, 2005

Yes, it's true, it's strange, but......oh so delicious! My husband just loved it. Didn't have enough eggplant, but had some commercial eggplant spread that really didn't have much flavor, so I added it also added some additional "hots". Will diffinitly try it again Thanks Laura

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