Comments on: Finally Coming Around

By: Lolly Knitting Around » Mushroom Thyme

Lolly Knitting Around » Mushroom Thyme — Mon, 10 Aug 2009 14:51:20 +0000

[...] like my eggplant revelation of summer 2008, it took me awhile to *warm up* to mushrooms. I think it was just years of mismanagement in [...]

By: Terri

Terri — Sat, 20 Sep 2008 23:14:14 +0000

Thanks for the recipe and inspiration Lolly! When I was at the market today, I picked up some lovely Japanese eggplant and just made some Baba Ghanoush from your recipe. Yummy!

By: Laura

Laura — Thu, 18 Sep 2008 02:46:54 +0000

I also highly recommend eggplant in Asian dishes. The eggplants themselves are a different variety, but I think it’s the preparation that makes them better.

By: JY

JY — Wed, 17 Sep 2008 08:28:47 +0000

Oh lovely lovely… btw is there a difference between aubergine and eggplant?

My grandmother used to stir-fry eggplants but they mysteriously oxidised to a nasty grey. They looked like *ahem* stewed mice then. I like the look of baba g. better

By: Nonnahs

Nonnahs — Tue, 16 Sep 2008 03:57:45 +0000

This looks so yummy! And, I will definitely take you up on your offer for veggie recipes!

By: lekkercraft

lekkercraft — Fri, 12 Sep 2008 20:33:12 +0000

Eggplant is one of those things that can be sooo easy to mess up! But when it’s done well, it’s amazing. Thanks for the link to the Indian recipe. I’ve been looking for a good Baigan Bartha. And I could eat babaghanoush every day!

The one thing that got me majorly into eggplant as a teen was Moussaka. Traditionally it’s made with lamb, but there are a number of vegetarian adaptations out there if you Google around, and maybe there’s something you can adapt further to your needs.

Oh man, I love eggplant!

By: SierraMoon

SierraMoon — Thu, 11 Sep 2008 01:06:39 +0000

oops I missed the garlic. therefore it ‘s very similar… and very tasty/good !!!

By: SierraMoon

SierraMoon — Thu, 11 Sep 2008 01:05:11 +0000

I had to smile when I read your post because I was not an eggplant fan either… until I tried it the “Morroccan way” (as a kind of dip) which is more or less similar to the recipe you tried, excepted for : no tahini and olives, but garlic instead. yum yum !

By: caroline

caroline — Tue, 09 Sep 2008 13:57:47 +0000

That baingan bharta looks amazing and I will definitely be trying it! I’ve been meaning to make baba ghanouj for some time now (I bought an eggplant for it last week, but it ended up going into a lentil salad instead.) I’d like to omit the tahini to make it less fattening; do you think some yogurt and lemon juice would be a good substitute?

By: lucy

lucy — Tue, 09 Sep 2008 01:55:38 +0000

Aubergines are my top favourite vegetable anyway cooked. I’ll check out the recipe to try sometime before the season is over. Thanks for sharing it!