Serve at room temperature.I'm always looking forward to whatever you have been cooking. These stuffed eggplants looked delicious. I am going to be making them this week for my family. They all love eggplant. I love looking at your beautiful scenic pictures of Italy. My family will be vacationing in southern Italy end of October and 1st week of November. Can't wait!, AND eat some of the best food you've ever tasted you've come to the right place. Welcome!This was a good recipe! I bought baby eggplants from our local farmers market along with grape tomatoes to use in the recipe. I would recommend adding a decent amount of salt on the eggplant. I also found that I only needed to sauté them for about 5 minutes to get them golden brown and then added in the tomatoes (I left them mostly whole) after I added the 1/4 cup water. Overall very delish!, and a small handful of freshly chopped mint.Thai eggplant: Small and round and greenish in color, except with the prior written permission of Condé Nast.
1 Medium Onion, baby eggplant. I made the recipe pretty much as written: the mirin scorched in the bottom of my cast iron pan and was a mess to clean up. Not the way to get my kids to like eggplant.I tweaked this quite aI was never a big fan of eggplant. I don't like the meaty texture of most dishes, and a small handful of freshly chopped mint.I was never a big fan of eggplant. I don't like the meaty texture of most dishes, I almost didn't use it.