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NMRSmith

member

Recent Reviews


Re:Southeast Asian Grilled Eggplant Salad

This is a delicious and, I suspect, very forgiving recipe. I mistakenly put all 1-3/4 tsp sugar into the dressing, which meant that I needed more sugar (I used 3/4 tsp) for the eggplant dressing. I'm not much on sweeteners and I didn't think this was overdone. Of necessity I mixed greens (some romaine thrown in) and it was fine. The basil and mint added a nice lilt to the greens: in the given proportions they made for a pleasant surprise, but much more would have been overpowering.The salad dressing tastes like a great stand-alone dressing for any salad, and I plan to add it to my repertoire. The eggplant was lovely. Warning: if, like me, you can't find enough of the slender Asian eggplant and have to substitute some of the baby round eggplants more common to Middle Eastern cookery, peel them. The slender eggplants didn't need peeling; the fatter eggplants' peels turned bitter from cooking.


Posted: 11:33 pm on August 22nd 2012