2 Reviews

This was fantastic! I used sherry and less than half the salt. Also parsley instead of cilantro. The major change I made was instead of steaming the eggplant (I don't have any way to do that), I tossed the spears of eggplant with a Tbsp or two of olive oil and cooked it in a skillet until browned and cooked through. I think I will always cook it in this manner as the crispiness really added something extra. Thanks for sharing!

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flower7 July 18, 2013

I really liked this. I didn't use the cilantro. It's good as a vegetarian dinner.

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Debbie R. September 15, 2011
Cold Eggplant With Spicy Asian Peanut Dressing