Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Easy Party Appetizers
(01:47)
-
Funky Fried Chicken
(03:31)
-
Old-Fashioned Macaroni Salad
(00:03:04)
-
Veggie Bow-Tie Pasta Salad
(00:03:41)
-
Ina's Roasted Shrimp and Orzo
(03:29)
-
Food Network Star Burger Bash
(00:42:00)
-
Mac and Cheese Throwdown
(03:01)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Summer Cookout Salad Recipes
37 Photos
-
Recipe of the Day: What to Cook in June 2013
36 Photos
-
Easy Summer Party Recipes
8 Photos
-
Summer Dip Recipes
15 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
27 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Real Men Make Quiche
4 Photos
-
Best BBQ Rib Recipes
26 Photos
-
Summer Cookout Salad Recipes
-
Topics














Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 9
Showing 1-9 of 9
Sort by:
SELECT
By CTB2
Texas Hill Country
on October 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After reading some of the reviews, I did cut down on the salt & oil. I didn't have the walnut oil so I used olive oil, also an onion instead of the shallot. I chopped the garlic & 1/4 onion very small and actually sautee'd them and added Italian seasoning & parsley. It was pretty tasty and I will make it again. Better than when I grilled eggplant the other day, it wasn't good or flavorful at all.
By Mohi
Durham, NC
on June 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Even my husband (who is not generally a fan of vegetables liked this! I saw the previous reviews that it was too greasy, so I just eyeballed the oil and it was fine. I did think it was a tad too salty, so I might cut down on that next time, but the flavors were perfect and it was so easy to make!
By ChelleeV
Colorado
on February 07, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this twice...made some minor adjustments to the amount of oil and salt (I only use sea salt, about 2tsp as opposed to 2TBS and I just eyeballed the oil and the second time I made it I added some fresh oregano to the herb mixture. My family LOVES it. I'm making it again this week to serve with some Italian sausages, angel hair pasta and a simple marinara.
By lauraamccarthy@...
Pittsburgh, PA
on February 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
as is, the recipe has too much oil. with about 3 tbsp oil total it is delicious!
By JanieLucy68
Edisto Beach, SC
on October 24, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved this! I saw that someone thought it had too much oil that made it greasy, so I eyeballed the oil and didn't measure. Roasted the eggplant just a few minutes longer. Didn't have walnut oil and used olive oil and crushed almonds instead, which was okay. Will definitely use walnut oil or walnuts next time. Really enjoyed the lack of calories too!
By NoMeGustoQueso
irvine, CA
on September 30, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Whoah whoah whoah!!! WAY too greasy. I followed the recipe as stated, but used 1 large eggplant and 1 large zucchini. It smelled great and looked great, but tasted horrible. It was so saturated in oil that it was inedible. INEDIBLE! What a disappointment.
I would recommend not adding any oil, just the garlic and spices.
By dsmith1937_11675614
Victoria, TX
on May 06, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I sliced the eggplant into 1/4 in. rings. Sauteed one side in olive oil; flipped to other side in the oil and added various garden herbs including basil, thyme and parsley--don't limit yourself-- until they wilted a bit. This made a wonderful appetizer.
By tanakatsubo_7964425
new york, NY
on July 08, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
i altered the instructions a bit -- halved the recipe, did away with the shallot and walnut oil, increased the garlic and added a dash or two of cayenne pepper. i was always going to use it as a dip and it turned out great! very garlicky, a little spicy, and delicious. i think i'm going to add a squeeze of lemon, too.
By rebeccacoombs_5...
Longview, TX
on March 16, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I only had 2 eggplants, so I made up the difference with some zucchini sliced in big chunks. It came out great!