From Healthy Asian Vegetarian Dishes,
Periplus Editions, 2003.
For this
dish I took 2 Asian eggplants and dropped them into a pot of boiling salted
water. After 8 minutes they were taken out and left to cool. I then cut them in
half lengthwise and then into pieces of about 5cm.
![](http://2.bp.blogspot.com/-w8vOflMdKhw/UYiYS5ueb7I/AAAAAAAADz0/Kw-1nzR14Tg/s200/Healthy+Asian+Vegetarian.jpg)
This was
eaten warm like a warm salad and was an extremely tasty way to have eggplant. I
would make this again as a side dish to Asian-style meals. It was well
flavoured and juicy.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔✔
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