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Tasted like I marinated eggplants in vinegar. Might have been my fault, though, as I assumed the "3 eggplants" referred to the smaller Japanese ones-- so I used 1 large "regular" eggplant instead, and I ended up with too much liquid.
Wonderful Asian taste. Easy to make. I used almost thawed chicken breast and sliced it very thin. It was still good heated over for lunch.