Initially, I thought this was not very smooth and had an eggy flavor (I added 13c condensed milk to counter this), but it improved after cooling. My boyfriend loves this frosting. I cooked it for about 20-25 minutes, and it became very thick with a carmel flavor. I toasted the coconut and pecans before adding, and I would definitely recommend this.

Reviewed On: Jan. 18, 2005

This recipe is great, but if you'd like to try an easier version, I learned to make this one from an Egyptian friend. Start with sauteeing 4 cloves of minced garlic in about 1/4 inch olive oil and add a small can tomato sauce, salt and pepper and vinegar (a tablespoon or so)to taste. Set aside sauce and fry eggplant as directed here. Sautee green pepper or mild chili peppers. Mix all veggies and sauce and allow to sit a while at room temperature before serving. (Much easier version, but just as good. Vinegar adds a tangy flavor.)

Reviewed On: Nov. 21, 2004