"Braised Eggplant with Parm Vibes" from Start Here. The picture of silky eggplant nestled into a sauce made from cherry tomatoes and topped with fresh mozz really grabbed me; I found it wasn't as good as I hoped. I think I should perhaps have cut the eggplant smaller and let it cook even longer? It didn't have the texture I was looking for, although the flavors are nice. And of course I used used regular old shredded mozzarella. Anyhow, it's not bad, and Jason loved it. I'll try again when eggplants are plentiful on the farm. Served with some pasta.
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