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The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine


Page 265

Cuisine: French | Course Type: Sides

(1 review)

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29th February 2020

Peckish Sister from Central, FL

This family favorite is the only way I have been able to eat eggplant, perhaps because it it salted, any excess moisture squeezed out and then roasted at a high temperature. If I am in a real hurry I use canned tomatoes and dried herbs. Last night I made it using fresh herbs and fresh tomatoes. We also love it because it does not come out soupy. It is well worth the time for all of the washing, chopping, sauteing and roasting. A great way to eat a lot of vegetables!

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