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January 10, 2016

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Marta

qui il metodo di cottura é quel che fa la differenza, ora io non so se metteró la stessa dose di pomodoro ( tu sai che io lo uso con parsimonia ^_____^ ) ma mi piace molto come idea.
P.S. mi piace di piú anche come hai inquadrato la foto rispetto al solito ... comincio avere delle manie fotografiche :-))

Simona Carini

Ciao Marta. Molte versioni hanno il pomodoro crudo, se lo preferisci, ma il risultato non mi e' piaciuto tanto come questo col concentrato. Puoi certamente provare a dimezzarlo. Secondo me viene bene anche senza, magari con un peperone arrosto (questo mi e' venuto in mente adesso e lo provero').
Grazie per il commento sulla foto :)

Evelyne at CulturEatz

This looks really great, it is one of the ways I am learning to love eggplant. And how cool it was to substitute for the real caviar deal to make it accessible to all.

Jasmin

I've tried several Russian dishes, but I never had vegetable caviar - I'm sure it taste delicious!

Simona Carini

Thank you, Evelyne.

Simona Carini

It does, Jasmin. I hope you'll get to try it.

Kristine

Dear Simona,

Thank you for a wonderful recipe! I was not sure whether it will taste well as it sounded to be too simple to be so good, BUT I just made it and it is yummy!!!
I Love healthy recipes and this is an excellent way to have a healthy & yummy food! No cheese and very little oil - I'm amazed by the outcome.
Next time I'm going at least to double the amount!

Thank you!


Kristine

Kristine

If you roast the aubergines on a real fire ( I just put them on the gas cooker) till the skin is burned black all over - the inside part will be soft and cooked and it will give a different aroma to the dish as if the dish is smoked on the fire. Time-wise it would be the same whether you put it in the oven or on the fire.

Simona Carini

Dear Kristine, thank you so much for your comment and for letting me know that you liked the dish. Thank you also for the tip on roasting the eggplant on the fire: I'll definitely try next time as I like smoky flavors.

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