This was perfect. I made it with some foot-long Japanese eggplants out of my garden, cut into slivers. I let it sweat for 30 minutes, and then drained it. While the oven was heating up, I tossed in salt, pepper, cayenne pepper, and the olive oil. I let these soak in for ten minutes. I cooked it for the time and at the temperature suggested here. It came out beautifully. I served it on some fresh-baked ciabatta, with feta cheese and some marinara sauce. My three brothers, sister, parents, and boyfriend all had seconds and scolded me for not making more. I will make this again and again and again. Thank you so much!
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This was perfect. I made it with some foot-long Japanese eggplants out of my garden, cut into...