By: EatingWell User
Flavorful, easy preparation
A travelogue on your stovetop! Great way to use eggplant, and peeling it wasn't really necessary--the peel added color. I prepped the other ingredients while the eggplant was roasting, so the recipe came together more quickly than I expected. I reduced the hot paprika to 1 teaspoon and substituted 1/2 tablespoon dried oregano for the fresh herb. There was still lots of flavor in a new-to-us combination. I considered leaving out the egg yolks and half-and-half, but decided to go with them. They balanced the heat and spiciness of the paprikas very nicely.
Pros: Rich with herbs and spices, warming winter supper