Spicy Roasted and Mashed Eggplant- Yum!
 

Karen-

Just wanted to tell you I LOVE :rheart: this recipe from your low carb gourmet book. I made it last week and am making it again tonight. I had never cooked eggplant before, (and I have to say it's kind of funky looking when you scoop it out of the shell after you roast it.) This recipe is so full of great flavors. In the summer I am off work and have more time to try new recipes, so I've got several of your other recipes in the pipeline to make. Everything I've made from your book I love! (Oh yeah- that reminds me- your New York cheesecake recipe is also wonderful It was the first time I ever made cheese cake, and it came out great- everybody loved it!)

Your cookbook is the BEST!

Debbie

Thanks for the great testimonial Deb! :D

Karen

I just made the moussaka for the second time -- great! Because I'm now dairy-free, though, I've modified the custard on top. I've been making the custard with egg, almond milk, and lots of ground, toasted pine nuts. This is my current favorite breakfast.