Delicious and easy! I followed the recipe exactly, except that I left the peel on the eggplant, and unless the "bunch" of cilantro is a lot smaller than the bunches I buy, I used a lot less cilantro. The eggplant I used weighed 27 ounces before cooking it, and it produced 4 moderately sized portions. Tasted great, but quite spicy and our bellies were burning a while after eating this, so if spices might bother you, reduce the spice:eggplant ratio. The size of the tomato was also non-specific, so could affect the outcome. Measurements in ounces or cups, for any ingredient, in any recipe, are specific and are more helpful than non-specific amounts like "bunch" or "large".... just something for members to consider when submitting recipes. Update: Made this again when I was in a hurry so instead of roasting the eggplant, I cut it into 1" cubes and put them under the broiler at the same time I was sautéing the onions/cumin seeds. This saved 30 minutes of cooking time and was actually an improvement. The eggplant was slightly charred (on purpose) and not as slimy.
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Delicious and easy! I followed the recipe exactly, except that I left the peel on the...