Iristhevirus217: Have a little ‘parley’ mid way through, it’s part of the pirate’s code.
gregthegregest: Source: https://youtu.be/eLQmt9Pp6Xw
giant_squid: Just in case somebody’s wondering: a stovetop (for the pan) and an oven (for roasting the aubergine/eggplant and a final broil to melt the cheese) works perfectly well (but you won’t get the woodsmokey flavour from the coal fire).
redfield021767: Man this kept getting better and better right up until the cheddar cheese. Does that work well with the feta? I’d figure it’d overwhelm and mute the feta entirely. Still a really tasty looking recipe though.
Qt75k: This would be great crossposted to r/ketorecipes
CQME: This looks incredibly good. I suppose this would work just as well with an oven and kitchen range. It would probably save time too since you can be roasting the eggplant while stirfrying the filling.
Timewise how long do you initially roast the eggplant? How long does it take a normal sized eggplant to get ‘soft’?
BenzieBox: Feta cheese? After my own heart I see. This whole recipe looks delicious!
Marmalade-biscuit: Eggplant skin especially roasted like this is quite unpleasant to me. I think the dish would be great as a gratin
VerisimilitudeInUs: Why the living hell does every recipe start with onion?
It’s a trash crop. Almost completely devoid of nutrients & is so pungent that it offends all of the senses.
Please, stop using onions just because you’re dead or dying from the inside out and that’s all your decomposing taste buds can taste anymore.
