Redhot has never had babaganoush before, and I've never made it, so it was a real treat. Smoking the eggplants while roasting them really enhanced it as I said. Forgot to mention I had pressed the tofu, then froze and defrosted it because I like the way it changes the texture. The end result of this dish was very good, if a bit on the salty side. This, however, was balanced out by the babaganoush and tomato. We're stuffed.
Oh, it got the Shawn seal of approval too.
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