It hasn’t worked for me with kale or spirulina, but I’m willing myself to love eggplant. As you know, if you have been reading this blog, eggplant and I have a fraught relationship–a bit like Donald and Melania. Eggplant recipes, especially ones that tout their world-class deliciousness, reach out to me but I don’t always reach back.
This is a very good recipe, again one adapted from the pages of The New York Times. The Times, by the way, has launched its food pages as a separate subscription service. For $5 per month, you can access thousands of recipes from great chefs like Martha Rose Schulman, Melissa Clark and David Tanis. It is a bargain, believe me. I read a lot of food sites (insomniac that I am) and the quality and breadth of the NY Times recipe archive is exceptional.
Here is the eggplant recipe. I loved it. My neighbors Gene and Sarah loved it. You will, too.
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This is my adaptation of a Martha Rose Schulman recipe from The New York Times and the Tomato Sauce Provencale recipe I posted earlier in the week. Here is the link to the original recipe: NY Times: Israeli Couscous, Eggplant and TomatoGratin .
Lorraine, you are absolutely right, this dish was delicious! ….made it for 6 last night (and we have enough for a side dish tonight) and it reminds me of an eggplant lasagna….easy to make and so good. Yumm!
Thanks, Marion. I’m glad you and your family enjoyed the dish. I thought it was excellent, too. I think I’m beginning to warm up to eggplant. Who knew?