Reviewed: May 20, 2012

Amazing recipe! I didn't have any tomatoes, so I tripled the amount of tomato paste and threw in some mushrooms and red peppers to make it a little more stuffed. After scooping out the eggplant halves and baking them twice, the "1 cm" of actual eggplant "meat" had completely dissolved. It burnt a bit around the edges, but it was nonetheless delicious! Thanks for the recipe!

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Reviewer:

Golden Currant

Reviewed: Feb. 6, 2011

Very good dish. I didn't bother with the roasting of the skin, but just peeled it and did everything in the skillet. I served it over basmati rice and it was filling and tasty!

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Hinsdale, Illinois, USA

Living In: Princeton, Illinois, USA

Reviewed: Sep. 15, 2009

We were disappointed by this recipe. The unusual spices made me expect unusual flavors, but it was on the bland side. Could be the cook, certainly, but we weren't impressed enough to try again.

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Reviewer:

HOLLISBDOLLIS

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Beavercreek, Ohio, USA

Reviewed: Apr. 20, 2009

Surprisingly tasty, given how simple the ingredients were. Love this because I had all the ingredients in the pantry except the eggplant. Very easy and satisfying with couscous, will definitely make again.

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Reviewer:

MsSaturdayNight

Cooking Level: Intermediate

Home Town: Saint Croix Falls, Wisconsin, USA

Living In: Princeton, New Jersey, USA

Reviewed: Feb. 1, 2009

This was a very surprising dish. I thought it was going to be plain, but the cinnamon really added to the flavor. I changed the recipe a bit and cooked tofu with the onions and garlic in the beginning. I also salted the eggplant and let it drain in a strainer about an hour before I cooked it. That helped with the bitterness. I can't wait to make it again!

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Reviewer:

Ashley

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Portland, Oregon, USA

Reviewed: Apr. 28, 2008

Perhaps I did something wrong? Maybe too much cinnamon? In any case, it tasted fine before the cinnamon, then, although it looked great, it was extremely (and I do mean extremely!) bitter. I might try making it again, but I think I'd add garam masala & leave out the cinnamon.

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Reviewer:

kayess

Reviewed: Nov. 1, 2007

I had time to kill, so I caramelized the onions first. I also used extra garlic and coriander instead of cinnamon. Came out great!

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Reviewer:

KATYBEANS

Cooking Level: Intermediate

Reviewed: Jul. 23, 2007

awesome!! i used fresh garlic, scallions, 1 eggplant, 2 juicy ripe tomatoes, prilla briton leaves (my boyfriend and my favorite find of the year - beautiful purple and green basil-like leaves used in korean recipies that act like sushi wraps) and two green peppers from our garden and the farm he works at all picked in the last 30 hours. i sprinkled sea salt while cooking and cinamon when served with jasmine rice. its was one of the most satisfying surprises in a long time. thanks for the recipie.

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Reviewer:

melissa

Reviewed: Apr. 8, 2007

I have no idea why anyone would give this less than five stars! It was absolutely to die for -definitely worth the prep time.

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Reviewer:

Emily

Reviewed: Sep. 3, 2006

I would have liked this better if I used a tomato sauce instead of the diced tomatoes. Personal preference. This was just ok. I sprinkled some parm. on top before the last baking. If I do make this again, I'll make the change with the tomatoes, and perhaps salting and draing the eggplants first before baking.

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3 users found this review helpful