First, skip the salt until the eggplant is on the pan (IF you make this) -- and then sprinkle the usual amount lightly. The recipe is WAY too salty. I didn't find the flavors Asian, I found them harsh. I wouldn't make it again and wish I hadn't in the first place. I did follow the directions exactly.
This is our go-to eggplant recipe. Love the spicy kick and the asian flavors. Plus it is so easy! Agree that mixing the eggplant in a bowl or plastic bag provides a better coating. Delish!
This was delicious! I served it over a bowl of rice. Makes a hearty meal.
I cut the salt in halve. Very salty otherwise. I also prefer them cut smaller (1/2 inch instead of 3/4) I sometimes toss the eggplant in a bowl or bag with the sauce instead of drizzling it for better coverage and this recipe says for 4 but if you are n eggplant nut, it may be for ONE! Love this one!