Sephardic Fried Eggplant with Vinegar Parsley Sauce

The following recipe comes from the Sephardic cuisine*, of which I mentioned here quite a few times. Its name in Ladino (Judeo-Spanish) is “peshkado de tierra” i.e. “fish of the earth”, as the eggplants are cooked in the same manner as fried fish (as shown in THIS post). The dish was served as a vegetarian substitute when fresh fish was scarce, or as the main dish for Friday’s lunch, with the more elaborated Shabbat’s evening dinner in mind, which always included fish and meat dishes.

Sephardic Spaghetti and Cheese Bake

Unlike last week’s time consuming recipe, the following recipe requires very little effort or ingredients.
The original bake, which is known in the Sephardic cuisine as “Makarron reynado”, is a simple mix of cooked spaghetti, Feta cheese, eggs and milk, baked until set and golden.

Cauliflower and Brussels Sprouts Bake

The following tasty vegetable bake, was inspired by Mac n’ Cheese dish, with its cheese sauce and crispy topping. Here, instead of pasta, I used a mixture of steamed cauliflower and fresh, thinly sliced, Brussels Sprouts, for different textures and colors.

Roasted Sweet Potatoes and Pancakes

Roasting sweet potatoes brings out their flavor to the fullest; the process concentrates their flavor, they caramelize at the edges and become a real treat.

Eggplant, Mushrooms and Cheeses Bake

Both mushrooms and eggplants have unique texture and mild flavor, that blend beautifully with cheeses. In the dish here, I decided to combine both in one bake, and the result was just what I was hoping for:

Pickled Mini Eggplants with Celery and Herbs

Finding these beautiful mini eggplants at the market, my first thought was to prepare my dish of mini eggplants stuffed with lamb (click HERE for the recipe). However, on second thought, I decided to go with a lighter direction, and use them to make quick pickles with fresh herbs.

Sephardic Fresh Fava Beans with Onions and Mint

Unlike green/string beans, fava beans are more familiar to most in their dried form. They are also called broad beans for a reason, as they are substantially broader and bigger than green beans.

Herbs De Provence Pork Tenderloin with Maple Roasted Red Cabbage

I usually pair pork tenderloin with fruit, but this time, as I also had a nice red cabbage head,  I’ve decided to go in a different direction. I roasted the cabbage with only salt and pepper, then poured a bit of maple syrup and red wine vinegar over it, when it came out of the oven. It was delicious.

Egg Noodles Bake with Mushrooms and Cheeses

This tasty and aromatic bake is the easiest way to serve pasta to a large party. It is based on the  East-European Jewish “Kugel” dish, that is more known in its sweet version.

Spiced Roasted Pork Tenderloin with Apples and Cider

After my successful experiment with cooking chicken in cider and apples (recipe can be found HERE), I decided to use these ingredients to prepare pork tenderloin (also known as pork fillet).

Fresh White Corn Polenta with Pan Fried Shrimps and Roasted Vegetables

Fresh corn season is here and, once again, I’m using it in all kinds of dishes. One of my favorite and easiest recipes using fresh corn is to cook it “polenta” style. Unlike the time consuming traditional polenta, which is made with dried cornmeal, this quick cooking version is lighter and so perfect for summer.