Japanese eggplant with coriander, mint, and ginger from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on September 28, 2013

    I'm not sure I'd slice the eggplant again, I think it might work better in chunks, as the 1/4" slices pretty much fell apart. Otherwise, it's pretty great. A lot of flavors, all of which combine beautifully. A huge hit at table, and Mr. NS couldn't stop talking about it. I think it would be great cold also. If only we had leftovers to test that theory. All gobbled up. Not the most visually stunning dish, but certainly delicious!

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