I cut this down to 3 servings since I live alone - it divided very well, though it might be just me but I think that amount would only serve 2. I did change one thing because I have yet to discover tomato paste for sale in Japan. I ended up using a can of crushed tomatoes, reduced in a saucepan for 1 hour, and omitting the water.
Despite my being worried about the eggplant sitting in water for 30 minutes, I followed the recipe but it didn't turn out mushy at all - in fact it was quite the perfect texture.
Also, (regarding an earlier review) I didn't measure out the amount of oil I used, instead just brushing a thin-ish layer on both sides of the eggplant strips - just enough to cover it so it doesn't burn when sauteéd.
Suggestions for next time would be to add grated/minced garlic when adding the tomatoes, and black olive halves over the top just before baking.
Overall, I was very impressed, and this recipe comes highly recommended.
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I cut this down to 3 servings since I live alone - it divided very well, though it might be...