well, mine didnt turn out like any of the photos, but we really enjoyed it. used lebenese eggplants, and found I had to add a little more oil, but the taste was great!
I did like it, but I didn't love it - it didn't come out quite as delicious as the images made me hope for. I suspect that may just be due to personal tastes, because I'm not the biggest fan of paprika. Thanks for posting the recipe though, and I suggest anyone who has these ingredients on hand and wants a side in a tight spot go for it - it was easy and tasty. my guests did enjoy it a lot, but none of them rated it a 5/5.
I used baby eggplant and grape tomatoes because I had them on hand...this was a great recipe...I think it will be very versatile...not only a great side dish but would also be great with some penne as a main dish!
We really enjoyed this! The combination of flavors was very nice in and it made for a perfect side dish. I think this would go with just about anything I want to serve and is filling without being really starchy. It also has lots of great fiber! So healthy!!! Thanks for sharing- ~Sue
This is delicious, and simple to prepare. I am a huge fan of smoked paprika, so was excited to have one more dish to make with it. I used Japanese eggplants and Big Girl tomatoes, all freshly picked from my garden this afternoon. What a summertime treat! I could also see this pureed to a chunky-smooth consistency, and served cold as a dip. Yummmmmm..... Thanks, BarbryT!
I roasted the vegetables for about 30 minutes in a 400 degree oven instead of sauteeing. This turned out much sweeter than I expected -- the eggplant got very sweet after baking. I used smoked paprika and added a bit of red pepper flakes for spice. A bit too sweet but next time maybe I will adjust the seasonings.
This was only okay for me. I am a huge eggplant fan but found 1 tsp paprika way too bland. I added lots more, also added chilli flakes, quite a bit of pepper. It was good texture though.
Oh my goodness, this is lick-the-plate good! (Literally, no one else was home *blush*) As we I write this, I'm eating a zucchini version for lunch, and it is also divine! I'd give this MORE stars if I could.
Perfect over whole wheat pasta for a sum of summer dinner. I did add a diced yellow pepper in step 3, and a bit (1/2 cup) of left over tomato sauce at the end. Garnish with a bit of crumpled feta. Salad on the side, and the dinner is superb.
Something different to serve that tastes great and very easy to put together.