Reviewed: Apr. 6, 2005

This was delicious. I served it with pita bread, and we ate the eggplant/chicken over the toasted pita. I did make changes, which I think made a huge difference. For each serving made, I added a clove of minced garlic when I cooked the onions and chicken (I only made two servings, so I added two cloves of garlic). I also dotted the eggplant with small spoonfuls of ricotta cheese in between the eggplant and chicken, which added a nice creamy layer. YUM!

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Reviewer:

killerbroccoli

Cooking Level: Expert

Home Town: Corte Madera, California, USA

Living In: San Rafael, California, USA

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Reviewed: Mar. 7, 2005

Very good. I added some celery and white wine to the recipe however.

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Reviewer:

YUJUAN29

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Dededo, Dededo, Guam

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Reviewed: Oct. 24, 2004

It was difficult for me to brown the eggplant using that little olive oil. I followed the directions exactly and found the chicken was overcooked. Although I used more spice than called for, I still found the dish bland. The eggplant was very mushy as well.

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WINEGOURMETCLUB

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Reviewed: Jul. 31, 2004

Use a LOT of spice so it isn't bland.

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JONCEPHINE

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Reviewed: Apr. 26, 2003

I didnot think that the recipe called for boiling of the eggplants. It simply says let it sit in the water with salt... Anyway I loved this... It does take some cooking skills though.

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thepamperedchefny

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Reviewed: Oct. 25, 2002

Here is how to improve the taste of eggplant. Slice it up, then sprinkle salt generously on each side. Set your slices in a bowl or collander. Leave it for about 20 minutes. The eggplant will be covered in "sweat", because it is sweating out the bitterness. Rinse off your eggplant, and cook accordingly. Yes the water that comes off will be sort of brown. This will make the eggplant taste better and will eliminate the unnecessary step of boiling, which will make the eggplant mushy.

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