Wow, the mint, tomato, and arugula topping really make this dish. I added a little lemon juice and it is so fresh and delicious. It is now our favorite way to add another vegetable to the menu with little work and great taste. So easy and it only tastes better the next day. A big hit!
Excellent taste. Followed the recipe
This was a fabulous side dish and perfectly complemented our Tandoori-Spiced Grilled Shrimp with Mint-Cilantro Chutney and Coconut Curry Jasmine Rice. I used round flatbreads and doubled the garlic. Fresh arugula and orange mint from the garden was perfect on top - delicious!
i'm gluten free, so instead of bread (and gluten free bread isn't that great, certainly not for this) i served the eggplant/cheese/tomato mixture as a stuffing for grilled portobello mushrooms. added just a slice of fresh mozzarella. it was to die for. will make again.
Loved this recipe! I've been playing with it all month swapping some of the flavors. Try using Feta cheese in place of the parmesan and top with chopped kalamata olives. I've used it to make a grilled flat bread or pizza subbing out the mint for fresh basil and fresh tomatoes for chopped sundried --delish!!!
I thought this was really delicious! I am making this for just my husband and me. It makes a lot, but hoping it will keep over the next two days. I actually added some artichoke hearts to the eggplant mixture after tasting. It added a little more depth. Yummy!
I did make 2 substitutions - part skim ricotta for the yogurt and thai basil for the mint. This was an easy recipe which I served as a side dish as it is quite large. Loved the arugula salad on top.