All posts tagged: Eggplant

Roasted Japanese Eggplant with Tahini Sauce

Roasted Japanese Eggplant with Tahini Sauce

So I thought it was high-time I share one of my favorite ways to enjoy roasted eggplant. Sweet and tender roasted Japanese eggplant (char-grilled a little at the end) served with sesame tahini sauce. A dream combination. But that’s not all. There are garnishes. Pomegranate, pine nuts and parsley. P-P-P. Three important P’s. The crème […]

Sumac Roasted Eggplant and Tomatoes with Quinoa

Sumac Roasted Eggplant and Tomatoes with Quinoa

What better way to celebrate the end of summertime than with a delicious quinoa salad with sumac roasted eggplant and cherry tomatoes. If you love eggplants, then this dish is for you. This Middle-Eastern influenced dish is seasoned with sumac — one of my favorite spices — one that closely resembles a lemon flavor. Take […]

a healthy vegan summer roasted vegetable pasta salad recipe featuring red peppers, zucchini, eggplant and cherry tomatoes in a balsamic dressing

Roasted Vegetable Pasta Salad

This roasted vegetable pasta salad is the epitome of summer in a bowl. Simple and delicious, it’s made with fresh roasted produce from the farmers’ market — sweet red pepper, zucchini, eggplant and cherry tomatoes. The dressing is nothing more than olive oil, balsamic creme and a little lemon juice. Because the dressing is so […]

Recipe for Simmered Garlic Chili Eggplant with Mint and Parsley

Simmered Garlic Chili Eggplant

I have a really simple recipe today. One for eggplant lovers, like me. A simple garlic chili eggplant dish made with simmered chunks of eggplant, cooked up with plenty of garlic, fresh red chili peppers, simple aromatic Asian flavors and fresh herbs. This is something I make on a weeknight, when I am cooking for […]

Lentil Quinoa Eggplant Salad Recipe, Vegetarian, Vegan, Gluten-free

Lentil Quinoa Eggplant Salad

Listen up aubergine-adverse. Here’s an eggplant recipe that fully disguises my favorite purple vegetable. A warm lentil quinoa eggplant salad. The secret is always in the sauce. The trick… peeled eggplant that is slow cooked in a tomato-y sauce with a little chili and cayenne until tender. Okay, of course I could recognise that there […]

Vegetarian Tunisian Stew with Millet and Chickpeas

Tunisian Stew (Vegetarian + GF)

When I think of Tunisian food like this Tunisian stew, I am automatically brought to thoughts of cumin, turmeric, coriander and paprika in sauces brimming with garlic, chilies and tomato all served over a tasty plate of couscous. Truth is, I’ve never been to Tunisia. The closest place to it was Tanger after a short […]

Grilled Eggplant, Tomato, Halloumi and Bulgur Salad

Grilled Eggplant, Tomato, Halloumi and Bulgur Salad

Here’s a vegetarian grilled eggplant, tomato, halloumi and bulgur recipe that even meat lovers will go crazy for! Anyone who has had grilled halloumi together with eggplant and tomatoes will know what I am talking about. It’s an awesome tasting combination — one of my favorites for summer grilling. When the company ELAG asked me […]

Mild and Tangy Lamb Curry (Rogan Josh)

Mild and Tangy Lamb Curry (Rogan Josh)

This dish is a winning combination for fans of eggplant, lamb, and aromatic Persian flavors! Lamb and eggplant are two things I really enjoy but don’t eat very often. Firstly, because not everyone loves lamb and secondly, not everyone loves eggplant. Which is a pity, since together these two ingredients deliver a complex, robust and […]

Roasted Italian Baby Eggplant & Cherry Tomatoes

Roasted Sicilian Eggplant & Cherry Tomatoes with Basil

Italian “perlina” eggplants (aubergine) are very similar to the Chinese eggplant. They have a thinner skin and a sweeter, more delicate flavor. They also have fewer seeds, which tend to make eggplants taste bitter. The great thing about these delicate beauties is that they do not need to be “purged” of any bitterness before cooking. […]

Puttanesca Chicken with Barbarella Eggplant

Last week I had a serious eggplant (aubergine) obsession. I particularly love it served rustic and simple – roasted with tomatoes, a generous amount of olive oil and fresh mint, making it the perfect accompaniment to anything from a green salad, to a bowl of pasta, to a crusty baguette. Yum. In a moment of […]

Eggplant: To Salt or Not To Salt?

This has been one of those age old questions that I have really been wanting to know the real answer to. Why do we do it? My first experiences with eggplant (aubergine) involved salt and have done ever since. That’s what I was told needed to be done. But really, is it absolutely necessary? There […]