Baked Rigatoni with Roasted Eggplant and Tomato

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i LOVE the combo of eggplant and pasta but whoa to that amount of garlic. i have yet to make it because of the amount of garlic. I think of the dressing for gyro's and that amount of garlic. Is this as bad??

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I can't believe any reviewers that thought it was bad. I have to believe that if they love garlic and eggplant that this was a dream come true, if made properly. My husband and I loved it. I used penne pasta, as it's my fav.I didnt bother to peel the tomatoes ( and I used more and I reduced the amount of olive oil that the garlic was cooked in by alot ( turn temp lower and keep an eye on it! . I used my good ol' noggin to tell me when the eggplant was done ( not the timer because everyone's ovens vary. I cut the epplant and tomatoes into smaller chunks (also for our taste. I used the olive oil I cooked the garlic in to flavor the end product. I made sure to keep everything nice and chunky and separate, including the ricotta. Every bite was a new taste sensation, every bite came with a different combo of flavors, it was wonderful!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Was very involved to get minimal results. The roasted tomatoes were the best part but overall very bland and will certainly not make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe wouldn't be worth it even if it took 5 minutes. It will be months before I eat garlic or eggplant again, and I used to love both of them. This dish was disgusting! The oven dried tomatoes were good, however, they would have been better cut in smaller pieces. Definately not worth it. Don't waste your time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Everyone loved this...I used far less olive oil than suggested. Less than one cup and it was still very moist.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely delicious! Melts in your mouth.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Basic but absolutely appetizing

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Instead of oven drying the tomatoes I simply roasted them along with the eggplant. This simplified the dish and still gave it excellent flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It's all about the roasted tomatoes! The two hours roasting is definitely worth it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It's a simple dish but it tastes very complex. A lot of different, subtle flavours. Light & rich at the same time. The cheese really makes it.