this recipe is used in Eastern Europe for centuries. It's yummy and nutritious in the same time and it teaches kids to experiement with vegetables. I read some of the reviews and someone said about putting the eggplant in salt to take out bitterness and someone did not agree. Well...Personally we cook at least 3 times a week eggplant, and the way my grandmother taught my mom, and my mom taught me eggplants are cut at the bottom and then u take out 4 thin slices of the skin evenly all around the eggplant. You cut it thinly or however the recipe calls for. If you're frying eggplant u either put in in a container with cold water and salt, or let it sit sprinkled with salt in the sink in the container for at least 30-45 mins before using it. then rinse well and pat dry. These methods are used to take out the bitterness of the eggplant so it doesn't interfere with the other herbs we use in our dishes, but the mos imoprtant reason we do this with frying eggplants because it does not soak up a lot of oil. Thank you for this wonderful recipe, and I know from experience you can play with it add anything you want to it and still enjoy a great dinner
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