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I cut the salt too. I changed the cooking method and sauted the eggplant and spices until the eggplant was cooked. This was great. I loved the cumin, mint and lemon juice combination. I have 23 eggplants growing on my plants now so this will be a frequent at our table. Thanks.
I liked this but found it a bit more faffy to prepare than I expected. It took a while for the first stage of baking the eggplant, by the time I cut it into 40 or 50 slices and then brushed each one with oil and turned them. You have to watch the eggplant carefully as well because it can go from brown to black pretty quickly. The topping was yummy though, no faults at all with the spicing. I found 1 Italian eggplant made just enough for the 2 of us as a side dish to lamb and potatoes. The eggplant and spices complimented the lamb nicely.
Delicious combination, and one I wouldn't have thought of before tasting this dish. It IS easy to prepare, as well. I made this in a shallow 1.5 L baking dish, and had three layers (this might be helpful for those who, as I did, have trouble deciding which dish to use, and how much spice mix to pour over each layer). Thanks for posting!
I used plain old purple Italian eggplant; I didn't peel the eggplant. Despite the imposing list of 16 numbered instructions, this dish was actually pretty quick and easy to prepare. I did cut down on the salt quite a bit, but otherwise made it as directed. A tasty out-of-the-ordinary treat.
This is a delightful mix of sweet and sour. I enjoyed the flavors of cumin and mint with lemon and sugar, wow, a lovely dish. Thanks Kate!