I have to start out by saying that I have never cooked with eggplant.  I like it and I’ve had eggplant dishes, like eggplant parmesan and eggplant Baba Ganoush at restaurants but this recipe is my first. 
When I saw this recipe on a blog I follow, Chris at The Café Sucre Farine, I went out that day and bought the ingredients to make it for dinner.  What caught my eye about this recipe is that she said her husband said after tasting one bite, “This might just be the most delicious thing you’ve ever made!”  Well, I made it for my husband and this gets a thumbs up from both of us!  So delicious!  It also comes together easily, while the eggplant is roasting, make the sauce, then assemble and cook.
Check out Chris’s blog and this recipe here…I followed it exactly, so no need to rewrite it.  Chris also gives great tips on buying eggplants and about the recipe.  One thing I will add is when you roast the eggplant, make sure you generously brush the foiled pans with olive oil.  I didn’t and the eggplant slices stuck.  By the time I got it off the pan, it wasn’t nice slices anymore but the sauce covered up my mistake and it still tasted wonderful.

***After eating the leftovers, which warmed up great in the microwave, I have to add that I would make one change after all….instead of 8 servings, I would say 6 servings.  Maybe 8 servings if you are serving a side salad.  It probably also depends on the size of your eggplants.

                                                                                      

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