I keep thinking with each post on stewed eggplant (buranee banjan) that it will be my last mention. I keep hoping that I can convince some of you to love it, too!
My latest creation - eggplant pizza. Convinced yet?
How about now? I simply topped the PW pizza dough with my stewed eggplant I laid a few slices of fresh mozzarella, sprinkled some parm and baked at 415 degrees for 15-20 minutes. I think it was even better for lunch the next day!