Reviewed: Nov. 9, 2009

Good but not perfect. Something misses that will make the taste even better. Also, next time I might substitute dill for oregano, or for basil, as dill was not very complementary to the eggplant/tomato.

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Caramela

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

My husband and I did not care for this recipe. I couldnt find Tumeric so I left it out, it wasnt called for in a giant amount so I thought it would be ok. I have never used turmeric so I dont know if it could have helped anyway. The dill and the tomatoes fused to make a very odd flavor. It was just "weird" I won't make this again.

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Nicole

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Nov. 6, 2007

It was a tasty dish but because the spices were on top, they stayed dry which was odd. I would mix the spices in next time.

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Stef

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Reviewed: Oct. 6, 2007

My husband and I did not enjoy this recipe. The mix of flavors was odd and the overall taste was bland. Sorry, but we won't be making this one again.

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hot tea

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Reviewed: Jul. 26, 2007

I made this hoping to use up my surplus of fresh dill, and was encouraged by the good reviews. But, this definitely didn't work for me. I actually couldn't finish it. The combination of dill and turmeric tasted really gross. Considering the positive reviews posted for this recipe, maybe I did something wrong, or maybe I have weird taste buds or something. So, take my review with the proverbial grain of salt :).

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zekele

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 16, 2007

This was really good. I had to make a few modifications. Used chicken tenders and sauteed the onions. I layerd first the sauteed eggplant, then place the lightly sauteed chicken tenders on top. Mixed the onions with a 15 oz can of petite diced tomatoes and spices and added some chicken stock. Topped the eggplant and chicken with the tomato mixture. Refrigerated for a few hours, then baked (convection) at 375 for about 45 minutes. Served over rice with a green salad of romaine, chick peas, cucumbers and artichoke hearts. Thanks for a great recipe.

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Peach822

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2007

This was amazing. I used chicken tenders instead of a whole chicken. Really easy and really delicious.

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Laura Green

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Reviewed: Oct. 18, 2006

I give this recipe a 4 because after cooking it 30 minutes with foil I opened the oven to remove foil and it looked very dry. I then mixed up one cup of water and a bullion cube and poured it on top. This helped moisten the turmeric that was on top as well as make a sauce. I then cooked uncovered for 15 more minutes and found it to be pretty good. The chicken broth flavored nicely with the spices and made a good topping for the rice. I will make again. My 2 and 4 year old did eat it all up.

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DMSKYBA

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2006

Really delicious and easy to prepare. I had to make a few changes...I didn't have fresh tomatoes or dill, so I used 2 cans of diced tomatoes & about 1 tsp of dried chopped dill. I hadn't used tumeric before so I just sprinkled on a 1/2 tsp. The dried dill was a little "faint" but everything else worked out well! I'll use fresh dill next time or more dried..

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