Comments on: Fried Eggplant with Garlicky Tomato-Vinegar Sauce (Tiganites Melitzanes me Skordo kai Ntomata)

By: maria verivaki

maria verivaki — Tue, 19 Aug 2008 18:04:42 +0000

wish i’d remembered to look this up - never mind, there are plenty more albine eggplants in my uncles’ garden - maybe i can try this the next time

maria verivaki’s last blog post..Vegetable chips and fritters

By: lulu

lulu — Thu, 22 May 2008 04:32:01 +0000

I think you would really like this, Lady Sweet Chips!

By: Lady Sweet Chips

Lady Sweet Chips — Thu, 22 May 2008 01:22:15 +0000

I am not used to making eggplant dishes, but this one, looks so good I will have to try it!
all your pictures are very beautiful and helpful. LSC

By: lulu

lulu — Sat, 26 Apr 2008 16:11:38 +0000

Hi Jj, glad you stopped by. These are fantastic! Not low calorie of course…

By: Jj

Jj — Sat, 26 Apr 2008 14:58:36 +0000

What a great way to use eggplant, thanks. These look fantastic!

By: lulu

lulu — Fri, 25 Apr 2008 04:11:22 +0000

Kalo Pasxa and Xronia Polla to you too Laurie!

By: Laurie Constantino

Laurie Constantino — Fri, 25 Apr 2008 03:00:08 +0000

Crunchy eggplant slices, yum yum yum. Wish I had some now. I like these your way because you don’t use flour or heavy coatings to take away from the eggplant flavor. Kalo Pasxa! Xronia Polla!

By: lulu

lulu — Thu, 24 Apr 2008 16:15:11 +0000

Hi Katerina, thanks for stopping by. Your method sounds delicious! Of course, it makes it a very different dish. We make this when we want crunchy eggplant “chips,” and we put the sauce on the side so the “chips” stay crispy.

I do also make an eggplant dish that sounds more like yours, except that the eggplant is baked in the sauce: Melitzana.

By: lulu

lulu — Thu, 24 Apr 2008 16:04:22 +0000

Good luck Maria!

By: maria verivaki

maria verivaki — Thu, 24 Apr 2008 15:06:36 +0000

exactly - spending literally hours preparing food that will be devoured in the space of an hour