Comments on: Drawn-out days and noodle nights

By: Elaine

Elaine — Tue, 08 Jun 2010 06:40:40 +0000

I am so excited to be visiting Olympia in Aug. Will be able to come to Seattle – Pike St Mkt, Internat'l District, and go to Victoria, perhaps Vancouver.
Love the Pacific NW. Graduated from Pacific Lutheran Univ in Tacoma.
Elaine

By: Lindsey

Lindsey — Mon, 09 Nov 2009 01:10:24 +0000

I have had this bookmarked for years, and never seemed to get around to trying it. The other night I made it for my boyfriend after he had been working hard on a project all day and he was so excited when he saw it. We absolutely loved it and agreed that it will have to enter our regular rotation. Thank you so much for sharing another great recipe!

By: deepali

deepali — Wed, 22 Apr 2009 01:44:00 +0000

Just made this for dinner! Was absolutely delicious– thanks for the recipe!

By: Jessica

Jessica — Tue, 27 Jan 2009 02:13:00 +0000

Molly, I remember seeing this recipe on your blog back when you first posted it. I was 19 then and completely unfamiliar with eggplant, but I remember seeing your photos and deciding I had to try this dish. I made it and loved it, and 4 years later I’m a bonafide foodie and loved it just as much when I made it recently. In my opinion, eggplant is one of the most perfect foods, so thanks for helping to open my eyes to that!

By: Clare

Clare — Sun, 04 Jan 2009 01:10:00 +0000

LOVED this! Seriously, loved it.My hubbie and I decided that we need to eat it at least once a week, and that says a lot. Once again, another fabulous recipe from your blog.THANK YOU!

By: Samarahuel

Samarahuel — Thu, 07 Aug 2008 08:35:00 +0000

I tried this the other night. I could only get regular eggplant and had to do without the sprouts, but it was ok. I halved the recipe and still have a big bowl left in my fridge! I thought it was ok, but the eggplant really absorbed the dressing, making bites of it a bit too strong. This was my first experience with eggplant really, and I don't know if I really dig the texture…is that just how eggplant is, or are there other ways of preparing it? My husband didn't like it much; it was a salad of things he doesn't really like. Bummer. I have a hard time thinking of meals he'll enjoy without heating up the kitchen in the summer and weighing down our tummies with hearty, heavy foods. I don't know if I'll make this again, but I guess I do have a question regarding the eggplant: what am I supposed to do with the seeds? I tried to get as many of them out of & off the pieces of flesh as I could, but are we supposed to eat them?

By: Molly

Molly — Fri, 24 Jun 2005 05:15:00 +0000

You’re welcome, Dave. I hope that Frankie likes it–or at least gets some fun out of throwing it!

By: Dave

Dave — Thu, 23 Jun 2005 19:02:00 +0000

Lots of hand-sized pieces for the kid. I’ll be trying this one (and my daughter loves (to throw) spaghetti. Thanks!

By: Molly

Molly — Thu, 23 Jun 2005 17:08:00 +0000

Gemma, this week’s weather has been a bit temperamental, but today is sunny with a high of 72. Ahhh. Hurry on over!And Lisa, thank you! I’m blushing. And I’m so glad to hear that you liked–or rather, <>loved<>–the noodles, and your substitutions sound perfect. Enjoy those leftovers…

By: Anonymous

Anonymous — Wed, 22 Jun 2005 15:54:00 +0000

Oh my <>god<>, Molly, can I marry you? Please? I'm not sure what my boyfriend will think, but no matter ...I made this yesterday for a big lunch we had, with 15 people, and I really think it was the most delicious thing I have ever made, no exaggeration. I tripled the recipe, which was more than adequate, but all the better since now there are leftovers, flavors melding deliciously in the fridge till I descend upon them in an hour!I substituted regular eggplant, which worked just fine, although of course it took a bit longer to roast. I substituted some julienned zucchini for the snowpeas (I couldn't bear to buy the tired dry shrink-wrapped peas at the deli. I felt like the crunchy sweet snap peas which are like kudzu right now at the farmers market might descend upon me with swords while I slept, if they discovered my betrayal.) which was tasty tasty. I added some julienned fresh red pepper too.You're right, it wasn't very complicated, and the boiling and cooling of the pasta and the roasting of the eggplant leaves ample time for all the veggie prep. But it was quite labor-intensive -- and more so, of course, because I was chopping triple the veggies.I try out lots of recipes from lots of food blogs, and it's always a joyful ride, but you should know that the recipes you share are, without exception, my favorites. I don't know you but I trust your goût completely. Thank you!peaceLisa