Magaricz Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 10, 2008
My friends and I all loved this. I served it on toasted French bread. Delicious!
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Reviewed: Apr. 10, 2009
The flavor is great, but it doesn't present so well. Also, make half a batch for goodness sake! This would feed an army!
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA

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Reviewed: Dec. 31, 2010
So tasty! Surprising how it cooks down to so little, but works great as not only a cold topping for breads but also warm with rice. A great multipurpose hearty-slash-healthy dish for us vegetarians.
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Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Photo by ROBINBRADY
Reviewed: Jun. 28, 2011
I had all the ingredients (except the carrots) picked fresh from my garden and waiting for to be used in a new recipe. I cubed and salted the eggplant and then prepared the remaining vegetables. Sauteed everything together low and slow stirring frequently, added salt and red pepper flakes and it was finished. I didn't chill it, just ate some on Multi-Grain Club crackers while still a little warm and it was very delicious. A great us of eggplant.
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Photo by ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA
Living In: Meridian, Texas, USA
Photo by gurl_cbl
Reviewed: Sep. 28, 2011
I've made this twice now, it's so good and a pretty healthy snack too! Or you could make it a meal and serve it over rice or pasta. Love it, thanks for the delicious recipe :)
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Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Jan. 18, 2012
Very tasty. Used orange and yellow peppers since that's what I had on hand and added sliced garlic just because..
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Edmonds, Washington, USA

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Reviewed: Oct. 29, 2014
Absolutely delicious! I omit the carrots, since I don't feel they complement the eggplant. Also reduce oil to 3 Tbsp per eggplant (I usually double the recipe).
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Cooking Level: Intermediate



 
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