i made mine through microwave oven (700w) for three mins and it helps me do it faster,just cut the eggplant lenghtwise and dip in plain water for a minute to remove bitterness then place in plate for ovens and wrap with saran wrap,then do the dressing,its really good!
Made this for a company potluck and it was a tremendous success. I would recommend upsizing the portions though as it does cook down quite a bit. I went with 9 medium sized eggplants and it was adequate as a side for about 6-7 people. As a dip it would be fine for 9-11 servings.
Pretty good. The final yield was a lot less than I was expecting. I rescaled it to feed 6 and it looked like it could barely serve as a side for 4.
I served this as a dip on french bread in a pita as a sandwich and then finished it off as a salad. A real party in your mouth.
This is awesome! My husbands comment was "this is really good, I want to have this at least once a week!" I am making it again tonight to serve as a side with spaghetti and meatballs. If cut in chunks it works well as a side, if you cut it fine as the recipe says then it works well on crackers/whatever fits your fancy. Really good I would recommend this to everyone and have! For 2 people a medium sized eggplant worked perfectly!
I love this as a sandwich on toast or with crackers.
The flavors were quite good but the texture was slightly more slimy than I would have liked. I may puree or mash this next time rather than chopping the eggplant. Also I ate this at lukewarm temperature and skipped the part where you have it sit after mixing everything together so it may be better when I eat the cold leftovers with lunch tomorrow.
I didn't have time to bake the eggplant for 1 1/2 hours so I chopped it up raw in to small pieces and sauteed until soft. Then added the garlic, cooked for a couple minutes and added in all the sauce ingredients. It had a good flavor but I think chopped onion and bell pepper would have really elevated this to great. Served on homemade almond flour crackers tasty!
Yummmm! I made this recipe exactly as stated however I only had 3 eggplant. I went ahead and grilled a bundle of white asparagus with a bit of olive oil and added that to the bowl of eggplant. It added a good color contrast and turned out delicious!
