1 Review

We really enjoyed this recipe and paired it with potstickers to fill out our meal. It was a great way to use the Japanese eggplants from our garden. My mom, who is SUPER picky about ethnic food even raved about it!! Despite the large list of ingredients, it was very easy and fast to make... we actually had it finished long before the potstickers were ready. We couldn't find tahini/sesame paste at our local store, so we used an online recommendation to mix 2 tsp peanut butter and 1/4 tsp sesame oil as a sub. The cabbage actually suprised me by how tasting it turned out being topped by the eggplant and dressing... usually I don't like raw cabbage. My only complaint was that the eggplant skin remained a little tough... might have more to do with our gardening abilities than the recipe though haha. We will definitely be using this recipe again, thanks for posting it!

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sunshine_momma October 14, 2012
Grilled Japanese Eggplant With an Asian Vinaigrette