Eggplants are one of my most favorite vegetables. They can be prepared in so many ways, and in each they demonstrate a new flavor and texture, as in the following recipe. Continue reading
The following dish was prepared due to the strange weather we had lately. After a few hot days, the weather turned chilly again, and I’ve decided it can be a good time to use the lamb shoulder chops I had in the freezer. I also had some nice eggplants and tomatoes, and decided to let these shine with simple rustic preparation, and just a few more added ingredients to the basic mix. Continue reading
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: Continue reading
The combination of eggplant and lamb meat is one of my favorites. In the recipe here, the patties are fried at the last minute and the dish is assembled just before serving. Continue reading
I made this tasty dish a few times since I’ve posted it, and again, a couple of days ago. It was as delicious as always, and it made me think it would be a good idea to re-post the recipe, as it was posted in the early days of the blog, and some of you probably haven’t seen it. See you next week with a new recipe.
Stuffed vegetables are the tasty proof for the phrase “the whole is greater than the sum of its parts”. Both the stuffing and the vegetables impart their flavors on each other and create a new wonderful flavor, while one can still taste each part separately. Continue reading
Broiling is a method of cooking that many of us tend to avoid, despite the fact it’s easy to use and can produce quick and tasty dishes, with grill-like flavor, in any ordinary kitchen. Continue reading
After all the elaborated foods of the holiday’s season, it’s time for some simple, hearty dishes. The following rustic soup, which comes from my maternal grandmother’s Sephardic kitchen, is just what is needed on a cold winter’s day. Continue reading
When I’ve found some ripe tomatoes, eggplants and peppers at the farm stand, I’ve decided it’s time to prepare a nice batch of Caponata – a tasty sweet and sour Sicilian eggplant dish.
Caponata is wonderful as a side dish, especially with fish and seafood, but also with chicken and other meats. It is also wonderful as a topping for Crostini, and can also be served as a dip, with crackers or toasted points. Continue reading
In Mediterranean and North African cuisines, there are many versions for eggplant salads that start with roasted eggplant that is further cooked with additional vegetables and flavorings, and served at room temperature.
In the recipe here I “mixed and matched” my own version. Continue reading
I find salmon and Asian flavorings to be a great match, and here is a dish that demonstrates this. The same goes for eggplant, and the combination of both created a quick, tasty and light dinner. However, you can choose to serve each part of the dish on its own. Another option is to serve the dish with white rice or Soba noodles.