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Reviewed: Mar. 9, 2008

This was delicious and reminiscent of the store-bought mediterrenean eggplant salad my husband loves (though certainly much better with fresh ingredients!) My only complaint was the amount of cayenne pepper called for; I found it too spicy, and while that's likely just personal preference, I would warn others to be wary of 1/2 tsp and use a sprinkle instead for flavor's sake. Otherwise, this is a delicious and healthy recipe I will use for years to come. Thanks for sharing!

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Reviewer:

ACAMRON

	Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA Living In: Brooklyn, New York, USA
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Reviewed: Apr. 18, 2005

I am new to eggplant and this was my first recipe to try it....and it was GREAT! Really like the texture of the eggplant, too.

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11 users found this review helpful

Reviewer:

TAKTAK


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Reviewed: Nov. 21, 2004

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.)

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14 users found this review helpful

Reviewer:

HTOWNFLYGIRL


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Reviewed: Jul. 27, 2004

The prep time on this recipe is especially long but definitely worth it with the finished product! Full of flavor, everything about it was great. The only thing I did differently was added some grilled chicken breast directly to the sauce as it was cooking and served it over ziti. Could make and freeze if you have summer tomatos and eggplant that you want to do something with rather than regular canning! Fabulous!

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9 users found this review helpful

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CAJUNSGIRL

	Cooking Level: Intermediate Home Town: Geneva, New York, USA Living In: Atlanta, Georgia, USA
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Reviewed: Sep. 23, 2003

This was very tasty. I didn't use the tomato paste as I didn't have that much liquid from the tomatoes in the first place and I couldn't bear the thought of mixing canned paste with my fresh-from-the-garden veggies! Something I do first with my eggplant always is salt it. Slice it 1/4 inch thick, layer it in a dish, sprinkling each layer with salt. Put a plate over it and weigh it down. Let it sit for at least 1 hour. Then rinse and pat dry and continue with your recipe. This will take out some of the bitterness and make it less spongy. That way when you put it in your oil to saute it doesn't soak it all up in 2 seconds flat.

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20 users found this review helpful