Modifications: sweet onion instead of shallots, freshly roasted red peppers, no olives, canola oil brushed on instead of cooking spray. I also cut the recipe in half.
Preparation: The red peppers took longer to roast than I had been expecting (over 15 minutes) and I was watching them so carefully all that time. Almost every time I took them out to flip them, the smoke alarm went off, but I was expecting that. It was neat to make them though. As for the other ingredients, I cut everything up and had it ready to go ahead of time. I was disappointed to find out that my shallots were actually all gone, but onion seemed to be an easy substitute. I wanted to make sure everything was just right because I knew eggplant might be a bit of a hard sell around here. One moment of panic occurred part-way through the baking. A moment long enough for me to think the name of this post might turn out to be "The Night We Went Out for Dinner!" The oven rack was up pretty high and when I glanced in to check on it, all I could see were the black outer skins of the eggplant. I immediately thought that I had burnt the meal to crisps and was about to get another very angry smoke alarm noise!
Verdict: We were impressed. What looked like not very much filling went a long way. The red pepper sauce as sweet and nicely balanced by the parsley. The eggplant tasted great and was not the least bit soggy.
No comments:
Post a Comment