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This Asian-themed side dish is great with fried rice with chicken, meat, or fish.

Source: Everyday Food, October 2004
Total Time Prep Servings



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How would you rate this recipe?
  • dianek26
    1 MAY, 2014
    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.
  • pownallfamily
    7 NOV, 2013
    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!
  • MS10051264
    22 DEC, 2010
    This was delicious! I served it over a bowl of rice. Makes a hearty meal.
  • VaMartha
    3 OCT, 2010
    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!
  • MS10109820
    6 MAR, 2009
    Where is the receipe???

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