I loved this. I did sprinkle the eggplant with salt and let the pieces sweat for 30 minutes. I thought this was excellent though and definitely something I'll make again.

Reviewed On: Apr. 2, 2009

These were so good! I made them for a dinner party that I had recently. I've read the other reviews though and I'd like to offer a couple of tips for working with a butter pastry. First, make sure that your butter and water is very cold. I usually pop mine in the freezer for an hour or so before making the crust. Another hour or so in the freezer after you've made the crust is a good idea too. I didn't find these time consuming at all.

Reviewed On: Nov. 18, 2008

I made this for both Thanksgiving and Christmas last year. It's definitely a keeper.

Reviewed On: Nov. 16, 2008