Comments on: Makdous Al-Bathenjan

By: Rola

Rola — Mon, 26 Apr 2010 20:09:34 +0000

Hello Dimah,

It was interesting to read about Makdous this morning, I just had some…and I MADE IT, it was the 4th attempt and finally it is close to mom’s. The trick for those of us overseas is to find the right kind of eggplants, once you find them….it is easy (I did not have to drain it that long and it turned out fine)
Thanks

By: Lorraine @NotQuiteNigella

Lorraine @NotQuiteNigella — Thu, 15 Apr 2010 09:27:12 +0000

That looks divine! I bought some similar eggplants-they’re quite difficult to find here but I’m looking forward to using them! :D

By: Dimah

Dimah — Mon, 12 Apr 2010 13:15:13 +0000

Rosa: Many thanks for visiting and for the kind comment!

Hannah: Thanks! give eggplants a try, you will love them :)

tasteofbeirut: Thanks Joumana for your lovely comment! you are too sweet :)

Brett Sutcliffe: Thanks for stopping by! and thank you for the info :)

By: Brett Sutcliffe

Brett Sutcliffe — Mon, 12 Apr 2010 10:43:19 +0000

I love eggplants but it is really hard to find lit eggplant in AUS.
Also, in china we cook it with garlic but here the eggplants we use for cook that dish is even more dear than Meat…

By: tasteofbeirut

tasteofbeirut — Sun, 11 Apr 2010 22:16:26 +0000

Dimah

Once more you are presenting in your professional and precise fashion one of the great classics of Syrian cuisine! Bravo