It wasn't a problem with the dish, just trying to make it for 100 people in a sihtty too-small kitchen with ridiculous equipment, something a more seasoned chef would have accounted for, and either adjusted the plans or brought in better equipment. It actually wasn't the disaster I'm making it out to be in terms of the food I put out or the satisfaction of the diners, it was just very stressful. I did learn a lot!Really? I found it simple. A couple of steps and it takes time but still simple… For decades I didn’t like aubergines but, boy, they were so tasty with a soft and creamy texture. It tasted like in Greece… It’s great to „travel“ in these strange times by cooking dishes from all over the world…