6 Comments

  1. Debra
    July 30, 2015 @ 7:08 am

    Oh but this looks delicious! I love eggplant in any form, but what a treat this would be. I loved your steam vs. ghost comment! Eggplant is plentiful and inexpensive year round in California, and I think I need to honor that a little more often. Thank you for a great recipe!

    Reply

    • Elizabeth Connolly
      July 30, 2015 @ 9:23 am

      Thanks so much Deb for popping in and saying hello, I do think the eggplant is very under-utilised 🙂 Have a great day!!! Liz xx

      Reply

  2. Anna @ shenANNAgans
    July 29, 2015 @ 3:25 pm

    This is the ONLY way I will eat eggplant, when it has taken a bath in delicious tomato sauce and coated in yummy cheese. Particularly love that you are making some for now and some for the freezer. We just ate the last freezer meal, so gotta spend a weekend catching up. 🙂

    Reply

    • Elizabeth Connolly
      July 30, 2015 @ 12:23 am

      Yes… It way to fiddle to just make one lot, and I think it tastes better after being defrosted and cooked, just like spaghetti bog, always better 2 days later on toast from breakfast 🙂 Liz xxx

      Reply

  3. Rachel (Rachel's Kitchen NZ)
    July 29, 2015 @ 10:47 am

    Eggplant – one of my favourite summer vegetables – need to mortgage the house at this time of year – $5.99 for one – we are probably importing them from your fair land:-) Will tuck this away for when they are in-season!

    Reply

    • Elizabeth Connolly
      July 29, 2015 @ 10:56 am

      Wow, that is really expensive! They are really cheep here at the moment 🙂 That is why I made it… I got a whole box for $6, I hate to pick through them, but as you can see they are really nice! Let me know what you think, when you make it! Liz xxx

      Reply

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