Fairy tale eggplant in ginger-garlic sauce from Coconut & Lime by Rachel Rappaport

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Notes about this recipe

  • Christine on August 12, 2014

    So good! I cut the eggplant pieces smaller and made an extra half recipe of the sauce so I could add chicken to the mix and serve it over rice as a full meal. I used about 1 tsp of ground ginger in the sauce instead of fresh since I didn't have any. Also used mirin (sweetened sake) in place of plain sake as that was what I had on hand, but then omitted the pinch of sugar. A new favorite that I will definitely make again.

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