Reviewed: Sep. 27, 2009

Very good! I loved it.

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Reviewed: Aug. 18, 2009

This is a very yummy, filling, comfort food!! I put in more minced garlic since I love garlic. Very easy to make and I used vegetable broth instead of chicken and it was great!!

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JAIMELIZ

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

this is a great eggplant recipe! i made necessary changes (i excluded cream and cream of mushroom soup) due to current dairy restrictions) and it still turned out excellent. i added 1 1/2 c extra chx broth and 1 c uncooked basmati race and cooked it all together. it was wonderfully savory. my hubby (who is not much of a rice fan) even commented on how good it was. thank you so much for this recipe!!!

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lori

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Reviewed: Jun. 13, 2009

very good! i had trouble making a vegan alternative to the cream of mushroom soup - but i've got a good one now, so i'm making this for my potluck tomorrow

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lkhendrickson

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Reviewed: May 20, 2009

We have 6 adults in our house and we all LOVED this recipe! It is a little heavy w/ the cream, but it's worth it.

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IyanasMom

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Reviewed: May 12, 2009

Really good! The family enjoyed it at Easter dinner. But it took me twice as long to cook as the recipe indicated (probably partially because I made a double batch).

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A_ELKINS

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Reviewed: Mar. 1, 2009

Looked odd, Tasted great! Family loved it!

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Rachel

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Reviewed: Feb. 19, 2009

this is basically a strogonaff with an italian feel

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tkyoshiwife

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Reviewed: Sep. 3, 2008

Good recipe, and pretty easy to make.

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tammue

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Reviewed: Aug. 27, 2008

Delicious!

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katelacooks

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Reviewed: Apr. 21, 2008

I added white meat cooked chicken breast to my recipe and instead of adding cream of mushroom soup I used a can of cream of chicken.Was really a great recipe.

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Bonnie

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 12, 2008

This was unusual but tasty. I would make this again. I added some frozen peas to mine as well. Served with some breaded baked chicken. My 16 month old loved it (he's not a typical toddler....he'll eat just about anything!).

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alyson_a

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2007

what an awesome dish to use up my extra eggplant ! extremely rich, so went perfect with a loaf of brown bread. i can't wait to make this for my vegetarian sister. and btw: i used cottage cheese instead of cream (because that's what i had) and 2 cups chicken-flavored wild rice-a-roni instead of regular rice (because that's what i had).

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kelley

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Reviewed: May 14, 2007

I thought this recipe was really good. I added chicken as another user suggested and I also added a can of diced tomatoes. I must say that it did look absolutely awful but the taste was great. Please remember, for those of you that didn't like the recipe, maybe it's just that you don't like eggplant! It's no for everyone...

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MIMIDUNK

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Reviewed: Nov. 16, 2006

It was ok... It looked like something I don't want to say since this is a food site, I did changed the rice for brown rice, maybe that's what made it look like v...t? Oh well, won't make it again to find out. But it was fun making it and trying something different. Thanks!

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yailis

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Reviewed: Oct. 18, 2006

I gave this four stars because I think there are some inherantly good ideas and many possibilities for this recipe - but as is, it's a bit creamy/soupy for my taste. I think I'll try this again with twice the rice and poured over chicken and then baked, or as a modified stroganoff with pieces of chicken or pork. Nevertheless, it was yummy, it just needs to be served carefully so as not to be overpowering.

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WanderingShikse

Cooking Level: Intermediate

Home Town: Bristol, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 29, 2006

My husband loves veggies and I love rich foods, this is the best marriage of the two. I double the amount of rice to make it less soupy; and vegetable broth can be easily substituted for chicken broth.

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Amirra's mom

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Reviewed: May 30, 2006

I love eggplant, but this just didn't do it for me. The consistency was mushy and unappetizing, and it lacked flavor. I don't know what could be done to help it, but this was a waste of ingredients.

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Mar. 18, 2006

This recipe was actually quite excellent when I made it. However, I did alter the ingredients slightly, omitting the italian seasoning and light cream and substituting fresh basil and oregano and half a cup of sour cream. I also used a strong-flavored mushroom broth in place of the chicken broth.

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daikaisho

Cooking Level: Expert

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Reviewed: Oct. 27, 2005

just okay-a weird texture..my husbands words were as follows "I'm happy you cooked,but this recipe isn't my favorite"-so not really a big hit with my family..

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NICOLEF1

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Eggplant and Mushrooms with Wild Rice

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