Recipe by MRSFORROW
"This is a great Greek/Turkish aubergine (eggplant) dish flavored with cinnamon. Delicious on its own or with rice or couscous."
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1 (14.5 ounce) can
diced tomatoes, drained
minced garlic, or to taste
ground cinnamon, or to taste
salt and pepper to taste
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.
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.
Very good! I added some nutmeg and a little bit of red pepper flakes. Served it with couscous. Makes for a very pretty dish!
My husband and I LOVE this recipe and have it several times a month with couscous and grilled courgettes. It is a simple dish to prepare, looks very pretty (as someone else said) and is absolutely delicious. I have stuck with the original recipe but always make much more then we need as its wonderful the next day for lunch. Thank you for this great dish!
I did change this recipe so was between 3 and 4 stars.... It was well received at my dinner party, but I did use fresh garlic (2 cloves), roasted peepers as well as eggplant and cut both up into smaller pieces once they were roasted. I also put some grated cheese on top when I put it back in the oven which I think made it even better. Having just been to turkey we were craving the food from there and were quite happy with this. Thanks Mrs Forrow!
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!
I have no idea why anyone would give this less than five stars! It was absolutely to die for -definitely worth the prep time.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 314
** Calories from Fat: 187
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