By: EatingWell User
This was so yummy and a very pretty summer dish. Would be a great side dish for a bbq party, but also made a great meatless dinner for me and my husband. I did a few things differently, but for the most part followed the recipe exactly and it came out so well. Rather than broil the eggplant, I sliced it vertically into 1-inch thick slices, brushed with olive oil and then grilled them about 4 mins on each side. I didn't want to turn on the oven in the dead of summer! I then cubed them and tossed into the dish. I used a little less of the garlic chili paste (I used Sambal Olek) because I knew it would make it too hot for my palate. It still had a wonderful kick, and the flavors were awesome. I also subbed thinly sliced green onions for cilantro, and powdered ginger for the fresh -- just because that's what we had. It is a new favorite in our house and I can't wait to make it again!!