this was great. I didn't really trust that it would turn out but it did. The only advice I have is to watch the pepper because the garlic can also have a peppery tast and it was a little strong. But I will make this agian it is better than frying it or putting sause all over the eggplant. I did call my mother in law and she was going to try it.
It is a delicous side dish or snack. I did use olive oil and dried herbs didn't detract from the taste. I would suggest peeling the eggplant skins though.
Pretty good. I peeled the skin off and put oil on the slices before putting them in the oven. They came out a little tender around the edges however with some sauce and/or cheese it's really good. I may possibly use this recipe again in the future as a oven-baked version of eggplant parm versus frying the slices.
These were really good! I was surprised at how such a simple concept could taste so yummy. It was a great way to use herbs from the garden. We served with a couscous cooked in veggie broth with pine nuts and parsley and all mixed together it was delicious.
This was so delicious! They look a bit dry but they are not - moist tasty and very low fat. I will make again and again
This was a good basic recipe but nothing special. Might be good with some kind of dipping sauce to go with it.
I used dried herbs and roasted a pint of cherry tomatoes along with the eggplant in the second 7 minutes. Delicious!
I would make this again but I only had dried herbs so I did add olive oil to it to spead it on. Next time I think I will try grilling the eggplant instead of putting it in the broiler.
This was interesting. Eggplant had a little bit of a sharp taste but the spices were really tasty.
