I just loved this. Since the rest of the household turns its nose up at eggplant I had this all to my self for dinner, lunch etc. Yum I just loved this and will make over and over. thank you!
Potts, you would be pleased to know that even she-who-does-not-eat-seafood had high praise for this dish, so it must be a winner. I adjusted the quantities (but not the ingredients) a bit to cater for our crowd, and it all came together beautifully. By the time it reached the dining table of this hectic household, it was at room temperature. No problem. This was made and reviewed for Pick a Chef. To emphasise how nicely all my adopted chefs play together, I will note that the oil and garlic used in this recipe came from the garlic confit part of BBQ Sirloin Steak Supreme by Chef #49214.