It turned out well. I used a regular eggplant - about 1 1/2 pounds, leaving approx. 1/3 of the outer skin on for a nicer look. I also used only 1 tsp. of the red pepper flakes instead of 1 Tablespoon and it was still almost too spicy/hot. (for me.) Overall, a good recipe I will make again.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.