Reviewed: Mar. 6, 2012

I loved this recipe....scaled for one person...I thought this was delicious...I had grilled eggplant that I had left over from the weekend, sliced in nice slices with the skin on that I tossed with olive oil, sea salt, pepper,garlic powder, and balsamic vinegar before grilling...so with the leftover pieces..about 1/2 the eggplant, I diced them and added all the herbs as well as some fresh basil! I did not add more olive oil as I used olive oil before cooking, so I just added the vinegar and the rest of the ingredients.....really delicious and light. Will make again. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 4, 2012

I roasted the eggplant because I love the texture it gives. I heated this up and topped with a little marinara.. liked it fine. I don't think I care for cold eggplant, but I do think this recipe needed a little zip

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Reviewer:

LindaT

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Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Apr. 14, 2011

I didn't like this as is. The sugar was too much and it was rather bland. Next time I will only put maybe a third of the sugar and add some more spices.

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Reviewer:

madmegan

Cooking Level: Intermediate

Home Town: Seminole, Florida, USA

Reviewed: Aug. 16, 2010

Love this recipe! Not eggplant fans but my family will eat this everyday!! I didn't use dried parsley or basil instead i used fresh ones! Also added a bit of lemon juice to the mix - absolutely delicious!!

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Reviewer:

Alisi P

Home Town: Suva, Viti Levu, Fiji

Reviewed: Dec. 3, 2009

I made this last year and loved it. I added more balsamic vinegar for my taste. It is a bit sweet, but lovely. I just made it again and decided not to peel the eggplant, because I don't peel it in some other recipes and it's fine. Not for this one- I would recommend following the recipe and peeling it! It just doesn't turn out the same.

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Reviewer:

Jess

Reviewed: Aug. 15, 2009

My husband said "MMMmmm gourmet". You can play with the spices/herbs. I used 6 cloves of garlic (yikes) and more fresh basil. Thank you for this recipe.

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Reviewer:

MMMmmm

Cooking Level: Expert

Reviewed: Jun. 12, 2009

This was delicious! I modified it slightly - I had already cut up an eggplant for another recipe so I boiled the unused eggplant for about 4 minutes to soften it. Used splenda instead of sugar, and left out the parsley - didn't have any fresh. All the other herbs were fresh from my garden. My husband put it on top of a bowl of romaine lettuce and raved about it. I loved the flavor of the spices and oils together. I will make this again and will try the eggplant baked, or grilled as well.

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Reviewer:

MIKESWIFENOEL

Reviewed: Apr. 14, 2009

I agree with the other person who said it came out too sweet. Maybe it was both the vinegar and sugar. I'm not sure what it was, something just tasted a little off-target. Grilling instead of baking the eggplant might bring out the flavor better.

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Reviewer:

rachycez

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Aug. 16, 2007

This came out sweeter than I expected, which I didn't like. I don't think I'll make this again.

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Reviewer:

MEDFORD63

Cooking Level: Intermediate

Reviewed: Apr. 24, 2006

I'm not a big eggplant lover but I did like this recipe and it was very easy. I like the balsamic flavor and the touch of sweetness. Great on crackers or pita bread.

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9 users found this review helpful