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September 22, 2006

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Comments

Kate

That does look really good, and I love a simple, easy meal. I ought to give WHB a shot....

Kalyn

Next year I have to plant eggplant. Also, more roma tomatoes to to make roasted tomatoes. This looks great!!

gattina

Sher,
if I slice the eggplant to very very thin (like potato chips), can they turn crispy?
Anyway, I'll try as I love your sauce!

Bea at La Tartine Gourmande

Mmmmm, lovely taste in my mouth just looking at your gorgeous aubergines!

Julie

Sher, your garden really produced an impressive amount. And you of course cooked up some delicious things from your garden. This looks like another wonderful, delicious dish. You have a knack for spotting really good recipes.

Garrett

Hmm, I'm not sure about this. I love mint and walnut, but am undecided about eggplant.

Oh, and the wind today!? The car next to ours in the parking lot was crushed by a tree! I guess the good karma I built up cashed in today? (Or the other guy's bad karma did...)

Scott at Real Epicurean

Note: Eggplant is Aubergine in the UK.

This recipe looks very interesting. I'm not 100% convinced the combination will work, but I'm prepared to give it a go.

The different flavours here - mint, walnut, and aubergine are all distinctive in their own right, so it will be an interesting culinary experiment.

Jenn

I was thinking about you on your vegan diet, and wondering if I would be able to do that. I'd miss eggs for SURE, but I think if I had a nice supply of giant portobello mushrooms and eggplant done up on the grill I might be okay. They're both such "meaty" vegetables - and SO delicious. I wish I could get those fat Italian eggplants here. All that's available is the thin Japanese ones.

Lisa

Oh, Sher, this looks outstanding!!! Must tag it and make it next week, after farmers' market. Wow.

sher

Kate,

Yes!! Do try it! I'm sure you'd have a great time.


Kalyn,

Yes, your recipe for the roasted tomatoes is just fabulous! And the tomatoes you grew did quite well. I'm sure you'd do great with eggplant too.


Gattina,

I'm not sure if you can get eggplant really crispy. But, if you bread it and fry it, you could get a delicate crunch. :)


Bea,

Thank you! "Aubergines" sounds so much prettier than "eggplant"!


Julie, thank you so much. I have to admit, the eggplant sort of took care of itself. It was very easy to get a good crop.


Garrett,

The great thing about the walnut sauce is that you can combine any herbs you like!


Scott,

I think you will like it very much. And the walnut sauce tastes great on other things, as well. I put some on whole wheat bread this morning--delicious!

Jenn,

I like the Japanese eggplant very much--but I also like the big ones too. It's nice to have a big slice of eggplant and make little pizzas out of them! Yum!

Lisa,

Hope you enjoy it!!

ejm

This looks wonderful. I've only just recently discovered the wonders of walnut sauce and really like the idea of adding mint to it.

Your eggplants are gorgeous!

-Elizabeth

Karina

YUM. [I love fried eggplant.] What an inspired combo of flavors.

Mae

I knew what i was getting myself into when i've decided to come and visit your site...

I fry my aubergines like that too but no walnut sauce. I've never had walnut sauce.

Strangely enough and this is an acquired taste, i eat mine with tomato and onion salsa dressed with anchovy sauce and steaming hot jasmine rice.

Anna

what am i doing wrong? my mint is happy just growing tamely in it's pot??? i want mint take-over!!!

Sarah

Oh, this looks yummy.. and perfect timing too!! I just both 3 pounds of walnuts! I'm going to try it for sure.

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