Guest guest Posted July 30, 2008 Report Share Posted July 30, 2008 Jasmine or basmati are perfect for this dish. It's even good scooped into a pita. I ate it in a pita for lunch the next day. Enjoy Donna --- On Wed, 7/30/08, Katie <cozycate wrote: Katie <cozycate Re: Judy and Donna's Eggplant Teriyaki Wednesday, July 30, 2008, 6:14 PM That does sound delishious. I am going to have to do to the market for another eggplant before I can make it, though. What kind of rice did you use. I have a jasmine rice that I think would compliment the flavors. Katie --- On Wed, 7/30/08, Donnalilacflower <thelilacflower@ > wrote: Donnalilacflower <thelilacflower@ > [vegetarian_ group] Judy Eggplant Teriyaki Wednesday, July 30, 2008, 4:48 PM No, I didn't post it to the grouip. It was something I tossed together and wrote you off list about. Thank you for posting it. I used fresh white mushrooms in mine, and I left the skin on the egghplant. Donna --- On Wed, 7/30/08, wwjd <jtwigg@frontiernet . net> wrote: wwjd <jtwigg@frontiernet . net> [vegetarian_ group] Eggplant Teriyaki Undisclosed- Recipient@ Wednesday, July 30, 2008, 5:39 PM This is really Donna's recipe, but didn't see it in the files so wanted to send it in. We had it for dinner tonight. It was delish. Eggplant Teriyaki Quote Link to comment Share on other sites More sharing options...
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