Reviewed: Aug. 19, 2010

I did not have coriander seed so used a different herb mix, but even so this was quite good. There were leftovers, and it got better every time I ate it! The lemon seemed to blend with the spice over time to deliver a really tasty flavor.

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Reviewed: Mar. 11, 2012

Top with a chopped tomatoe. Yum

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Sheila

Cooking Level: Intermediate

Home Town: Cope, South Carolina, USA

Reviewed: Apr. 23, 2010

5 stars. So simple and very very tasty. Really easy and still good.

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JDawnP

Cooking Level: Expert

Home Town: Canterbury, Kent, England, U.K.

Reviewed: Sep. 9, 2010

I used oriental eggplant. Great recipe. Next time I'm going to cut the peal off.

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Adriane

Reviewed: Aug. 23, 2012

This review is based on how I made it, not the recipe as written. I used 1 tsp dried cilantro instead of coriander seed and upped the lemon juice to 2 Tbsp. I mixed all the seasonings into the oil prior to applying to slices. After baking, topped with diced fresh tomatoes that were mixed with a little basil and salt. Easy and yummy.

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mrs. kosmos

Reviewed: Mar. 13, 2013

Great recipe! So simple and delicious. The only change I made was to doublevthe broil time and to use cumin instead of corriander.

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Pam

Reviewed: Jan. 28, 2013

These were nice! I didn't have coriander seed, so I used dried parsley and ground coriander - you can really use whatever herbs and spices you have on hand. Next time, instead of cutting into length-wise slices, I'm going to cut them into thick rounds.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

Reviewed: Mar. 7, 2013

I really enjoyed this. I sweat the eggplant first to get rid of the bitterness and cut into rounds. This was my first time using coriander and I was surprised what a nice, faint flavor it adds. I made this according to the recipe first and thought it was great. Then I added tomatoes, feta and more lemon and basil for a nicer presentation. See my before and after photos. Next time I will cut thicker than 1/4 inch because it doesn't hold its shape very well when cut so thin. I will also peel the eggplant as I'm not a fan of the skin, but that's just preference. My eggplant stuck to the pan a little despite the olive oil coating so I would recommend spraying your pan lightly with cooking spray. Overall a tasty and easy recipe that I would make again.

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