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A really delicious combination. I brushed the eggplant with olive oil before broiling and added tinned mushrooms minus the juice. I used mild cheddar cheese (didn't have Montrachet). The leftovers were put on a pizza base, excellent. Thanks for posting this.
I liked this recipe. It was easy and tasty. I didn't have capers and it came out just fine. I sprinkled the top with feta cheese, which blended well with the dish. I served it with toasted french bread, it was great. I highly suggest it.
My kids ate this! I minced the mushrooms and capers in a foodprocessor before adding them so nobody noticed the mushrooms. I used regular hard cheese as I don't like goat cheese, and halved the amount. This is a keeper.
The only way I've ever made eggplant in the past is breaded and fried. I've been wanting to try a meatless recipe, so finally took the plunge with yours. I did'nt have the fresh thyme so I used 1 and 1/2 dried teaspoons. My husband liked it, and he does'nt eat eggplant. I told him after he admitted to liking it what it was, and he was cool with that. You were also correct about the kitchen smelling good. Thanks Sansy
SO good! A great vegetable alternative. I didn't have the capers, but it was still very good. The fresh herbs give it a lovely flavor.
I was puzzled as to why the eggplant wasn't peeled, so I sliced it as directed-broiled it, then peeled and cut it into chucks. Also I felt that the tomatoes and mushrooms needed to be cut into small dice as this was very difficult to place on cut-up baquette slices and eat. There also wasn't any sauce to soak up. All in all I would make it again but just make some adjustments in the size of the vegetables. The flavor was great and my guests did enjoy it. In fact I put it on the table and we at more as an accompaniment to our steak.