tag:blogger.com,1999:blog-4151713120824892642.post7210252525307914925..comments2008-09-29T06:04:08.687-07:00Adriennehttp://www.blogger.com/profile/13227469811161714246noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4151713120824892642.post-31264696402075492922008-09-29T06:04:00.000-07:002008-09-29T06:04:00.000-07:00We tried the dish and it was a major success with the dining party. We had to make some adjustments in preparation--like finding a really BIG plastic bag to marinate the veggies in--but the meal was delicious. For future reference, we have two pieces of feedback to give: We used Greek yogurt, which we prefer because of its smoother flavor, and the dish was not quite as spicy and flavorful as it might be, so in heating up leftovers we added more spice. Yummy! This would be a matter of personal taste, of course. I took a picture of the lovely meal, which was served with dal and basmati rice, but I don't think I'm allowed to post it here. Thanks, Chef Adrienne. We will have this dish again.Rebecca Martinhttp://www.blogger.com/profile/04679452463196180556noreply@blogger.comtag:blogger.com,1999:blog-4151713120824892642.post-17357081791013138482008-09-07T20:27:00.000-07:002008-09-07T20:27:00.000-07:00Looks fantastic and not at all difficult. It's high-veggie period here, too, and we are getting lots of beautiful stuff from our CSA. Seems like eggplant would work with the recipe, don't you think? Thanks for the customized work!Rebecca Martinhttp://www.blogger.com/profile/04679452463196180556noreply@blogger.com