kaye16's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
| An interesting dish; very tasty.
- Maybe you need to cook the zucchini until it's *very* soft. Mashing with a fork didn't work that well; I used a potato masher in the end and a knife to cut up the skin more. (Kremezi does say that another type of squash is ordinarily used.)
- Kremezi suggests garnishing with kalamata olives and hard-boiled egg. Strips of roasted red bell pepper (or pimiento -- is that still available?) might be nice for more color.
I made about a 1/3 recipe using 1 zucchini, European ones being quite a bit bigger than US ones. That made a nice salad for two.
Definitely a make-again recipe. |
| Really yummy! The ingredients neglect to say how much vinegar to add, which is difficult when you're asked to sprinkle with half the vinegar at a certain point. For a halfish recipe, I've been using about 1tbl balsamic at the first sprinkle, and generally omit the second. The cooking time is too long; instead of 45min in the oven, it should be more like 25min. Might also do on a grill pan. |
| Yum!
We thought this served 3 as a main course with salad, rather than 4-6 as advertised.
Noted than the final preparation should begin more than twenty minutes before serving. |
| So far, this is our favorite variation of this sauce. I made a halfish recipe using plain tomato sauce I froze last fall. I didn't add the sugar. Flouring the eggplant cubes before frying them gives them a more interesting texture in the finished dish. |
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