I wasn't as thrilled with this as I thought I'd be ... and I can't quite put my finger on it, which is pretty useless. I'll definitely give it a second try, though, because it was quite flavorful, and full of vegetables that I love. And I see now that I used only a teaspoon of ginger, and not a tablespoon -- and that may well have made the difference I needed. (Have to get new reading glasses!) There's a lot to like in this recipe, though, and I would recommend it to others to try it.
Lovely. I made a couple of subs- such as leaving out the oil and used canned tomatoes. Super easy to make and I love all the flavors in this. I ate this a lot this week for lunch with whole grain pita bread. Thanks for posting, I would make this again.
This takes less than 10 minutes to prepare not counting the 45-50 minutes to bake the eggplant. It is absolutely delicious, we will be making this often. It's quick, easy and delicious. Thank you for posting the recipe.
Very tasty! I'd prefer slightly less salt, but my husband thought the spicing was perfect this way. I substituted one 14.5-oz can diced fire-roasted tomatoes for the fresh tomato. Skip the water and this is a perfect filling for a pita pocket. For timing, I'd start the frying part about 20 min before the eggplant is done roasting.
Yum! Thanks for finding this delicious recipe and posting it, Lfla!