This was superbly delicious! I used less oil & added some red bell pepper & chopped mushroom. I have one half in the freezer ready. I rarely have eggplant as husband won't eat it. I shall definitely be cooking it more frequently after finding this recipe. Thanks
I enjoyed this recipe. I added more olive oil as it is heart-healthy.
WOW! This was amazing. I followed the recipe to the tea (I may have put a bit more fresh parsley and mint--I don't "measure"). The eggplant was like everyone else has said: Creamy Goodness!!!
I did not like this very much. I think the mint is what I didn't like about this dish. It just seemed to add a strange flavor. Obviously there are lots of people who love this recipe; it just didn't suit me.
Delicious and satisfying. Even my non-veg hubby was satisfied. Served with salad and crusty sourdough baguette. Also used much less oil than called for.
Poli nostimo!! A bit different from how I usually make it and thought I would try it. I would cut back a bit on the lemon juice as I'm used to Imam Bayildi being a bit more on the sweet side. I also added a can of tomato sauce to give it a bit creamier taste and more color. I too cut back on the oil but not as much as some other reviewers here.
But I love the idea of removing the eggplant and then adding it back in where as I used to cook the eggplant halved in the oven and then add the tomato onion mixture on top. Both ways taste great!
Yummy eggplant recipe. Like other reviewers, I cut back on the oil. I also had small japanese eggplants picked from my garden, so I only made two cuts...otherwise followed the recipe. Wonderful recipe. Thanks for sharing.
5 stars with the oil cut back to just a touch to coat the pan for onions and to coat the pan for the eggplant. Delish! Without the guilt of to much fat! made 1/2 the amount. I served as a side which was more then enough for four serving. Tender creamy good and full of flavor. Your taste buds will love this. Made for ZWT 6. Thanks
Wonderful!! My husband and I bought a couple of eggplants and decided to make finding a great recipe our project this week, since we love eating it at restaurants but didn't know how to cook it ourselves. The recipe worked out great! Just make sure to block out enough time because between the chopping, frying, and baking it might take more than 1.5 hours to prepare. But don't worry because it is definitely a restaurant-quality dish. Enjoy!! On a side note: Instead of bread, we served it with brown rice; the combination of flavors and textures were great!