I followed THIS recipe exactly, except for the sesame seeds, which I replaced with black sesame seeds. It was tasty enough, and salting and draining the eggplant kept it from getting that astringent taste eggplant can get. Would I make it again? Probably not. It was simple to do, and there wasn't really anything wrong with it except that it was kind of bland for our tastes. I imagine it would go over well with people that like Asian style cookery.
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