Reviewed: May 21, 2012

Made the exactly as it as written. Except no added salt, it's not needed in this recipe. I used the pomegranate molasses recipe from this site as well, really easy with only 3 ingredients. Would be great as an appetizer, just making the eggplant slices smaller. Quite possibly one of the best recipes I have found on this site. Thank you!

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Reviewer:

Lil' Punkin

Cooking Level: Intermediate

Reviewed: Apr. 1, 2011

This was a nice break from the same old dinners. It was a great sandwich although the leftovers didn't hold up so well. I didn't have pomegranite molasses and didn't use anything as a substitute.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Nov. 20, 2010

These were so delish! It did take me a long time to make. Longer than the prep and cook time, but I think I'm slower and more meticulous than some people. The adjustments I made were minor, but for other cooks I'll list them. I made mine for 3 servings - used 1 cup of quinoa flakes since I only had 1/2 cup of panko - this was a very good addition. I used dried basil and did reduce salt by 1/2 teaspoon, which I thought was just right. My provolone cheese was not the sharp kind - it was the smoked kind. The pomegranate molasses is a very nice flavorful touch and the recipe for making some is on this website. It lasts in the refrigerator for a long time [kind of like simple syrup does.] I had a great beer with it Blanche De Bruxelles - Biere Blanche White Beer. Yummy! Final note - this tastes close to a wonderful sandwich we have eaten at a local Mediterranean restaurant called Cafe Rakka in Hendersonville, TN - which was featured on "Diners, Drive-Ins and Dives" back in Oct. - except theirs is on pita bread. Again amazing - thank you Joenaujokas.

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Cafe au lait

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Mount Juliet, Tennessee, USA

Reviewed: May 11, 2009

Pomegranate molasses is tangy not sweet, so cannot be replaced with any other molasses. I would replace it with tamarind soaked in water or balsamic vinegar if I don't have pomegranate molasses. Also, Halloumi cheese (which is goat cheese) goes well with eggplant not any other type of goat cheese. If I don't have halloumi cheese, I would use mozzarella cheese not a goat cheese.

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Reviewer:

Weaam

Cooking Level: Expert

Reviewed: Mar. 23, 2009

This is my new favorite eggplant recipe! It takes a little time, but they are sooo good. I used feta instead of goat cheese and didn't use the molasses. There was no need for any topping. These would be great as appetizer bites if you used baby eggplants.

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Reviewer:

candace.joy

Reviewed: Sep. 20, 2007

I couldn't find any pomegranate molasses (where do you get that?), but followed the recipe otherwise exactly. They were wonderful! I will make again, except I think I will either cut the salt in half or eliminate completely to test (they weren't too salty, but I'll try to eliminate the salt & see if it doesn't sacrifice any flavor). Thank you!

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Reviewer:

cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

Reviewed: Sep. 19, 2005

I simplified this recipe a bit in the interest of time, and also substituted feta cheese in place of the goat cheese. I did not have pomegranae molasses, so I tried it both with regular molasses and with ketchup. As I prepared it, I would give this a 3, but as written, I expect it would be better -- hence the rating of 4.

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