SPICY MIDDLE EASTERN-STYLE CHICKPEA, BELL PEPPER, EGGPLANT, TOMATO AND TAHINI STEW (VEGETARIAN) - RAGOÛT MOYEN-ORIENTALISANT AUX LÉGUMES D'ÉTÉ, POIS CHICHES, ÉPICES ET AU TAHINI (VÉGÉTARIEN)

If you follow me via my Facebook page, you might be familiar with my daily " light & healthy supper" posts*. Well to make a long story short, I use this space to share with my fans the detailed desription of the humble, yet delicious, budget-friendly, wholesome and totally improvised meals I cook every evening.

Against all expectations, my quotidian dinner ramblings have become quite popular and a few of the people who enthusiastically read them have told me that I inspire them greatly. Many have even asked me whether I'd consider putting my recipes on the blog.

The worst enemy to creativity is self-doubt.
- Sylvia Plath

Of course I'd love to be one of those hyperactive bloggers who publishes on a day-to-day basis and always feels the urge to put pen to paper or grab his/her camera, but unfortunately that's not me. You see, I'm a self-doubting perfectionist who has anxiety issues and suffers from chronic bouts of depression, so unlike many creative souls, I generally cannot be put under any kind of pressure or else my inspiration and mojo disappear. Stress and mood swings kill me and tame my inner fire. As a matter of fact, I am only capable of producing quality material when that big black cloud has ceased to hover over my head and I start to regain my self-confidence as well as my serenity...

Anyway, I have nonetheless been able to quickly take pictures of one of my modest creations that I'm happy to present to you today. This summery "Spicy Middle Eastern-Style Chickpea, Bell Pepper, Eggplant, Tomato And Tahini Stew" is really flavorful. Not only is it pleasantly fragrant, but it is also hearty, seasonal, inexpensive and easy to put together.

Nothing artsy-fartsy here, just straight-forward vegetarian grub for foodlovers who care about their well-being, the environment and the state of their bank account without compromising on taste and quality.

* In case you absolutely don't know what I'm talking about, I invite you to visit my "fan page" by clicking on this link.

Spicy Middle Eastern-Style Chickpea, Bell Pepper, Eggplant, Tomato And Tahini Stew
Recipe by Rosa Mayland, September 2014.

Ingredients:
1 Tbs Olive oil
1 Onion, chopped
1 Cloves garlic, chopped
1 Red bell pepper, cubed
1 Eggplant, cubed
1/2 Tsp Ground cumin
1/4 Tsp Ground allspice
1/6 Ground black pepper
2 Tomatoes, chopped
1 Tsp Tomato paste
400g Cooked chickpeas
3 Tbs Tahini mixed with 5 Tbs Water
3 Tbs Yogurt
A few drops of red Tabasco
1/2 Tbs Fresh mint, chopped
Fine sea salt, to taste

Method:
1. Heat a frying pan over medium heat, add the olive oil and then the onion. Cook the onion until translucent.
2. Add the garlic and cook for 1/2 a minute.
3. Add the bell pepper and stir-fry for about 4 minutes, then add the eggplant and stir-fry for another 5 minutes.
4. Add the spices, quickly stir and add the tomatoes as well as the tomato paste. Cook for 10 minutes, until the juices of the tomato have evaporated.
5. Incorporate the chickpeas, the tahini sauce, the yogurt, the Tabasco and the mint. Cook for another minute.
6. Season with salt and serve.

Remarks:
The tomatoes should not have dissolved completely - pieces should remain.
If you find that the dish/sauce is too thick add a little water.
The mint can be replaced by fresh coriander (a handful).

Serving Suggestions:
Serve this dish alone, or with couscous or basmati rice.

Ragoût Moyen-Orientalisant Aux Légumes d'Été, Pois Chiches, Épices Et Au Tahini
Recette par Rosa Mayland, Septembre 2014.
 
Ingrédients:
1 CS d'Huile d'olive
1 Oignon, haché
1 Gousses d'ail, hachée
1 Poivron rouge, coupé en dés
1 Aubergine, coupée en dés
1/2 CC de Cumin en poudre
1/4 CC de Tout-épice (poivre de la Jamaïque) en poudre
1/6 de CC de Poivre noir fraîchement moulu
2 Tomates, hachées grossièrement
1 CC de Concentré de tomate
400g de Pois chiches cuits
3 CS de Tahini mélangé à 5 CS d'eau
3 CS de Yogourt
Quelques gouttes de Tabasco rouge
1/2 CS de Menthe fraîche, hachée
Sel de mer, selon goût

Méthode:
1. Faire chauffer une poêle à feu moyen, ajouter l'huile d'olive, puis l'oignon et faire cuire ce dernier jusqu'à ce qu'il soit translucide.
2. Ajouter l'ail et cuire pendant 1/2 d'une minute.
3. Ajouter le poivron et le faire sauter pendant environ 4 minutes, puis ajouter l'aubergine et continuer à faire sauter (en remuant régulièrement) pendant 5 minutes.
4. Ajouter les épices, remuer rapidement et ajouter les tomates ainsi que le concentré de tomate et faire cuire pendant 10 minutes, jusqu'à ce que les jus des tomates se soit évaporé.
5. Incorporer les pois chiches, la sauce au tahini, le yogourt, le Tabasco et la menthe. Laisser cuire encore une minute.
6 Assaisonner avec le sel et servir.

Remarques:
Les tomates ne doivent pas s'être dissoutes - des morceaux doivent rester.
Si vous trouvez que le plat est un peu sec, ajouter de l'eau afin d'obtenir la consistance voulue.
La menthe peut être remplacée par de la coriandre fraîche (une poignée).

Idées De Présentation:
Servir ce plat seul, ou avec du couscous ou du riz basmati.

EGGNOG MOUSSE - MOUSSE AU LAIT DE POULE

I must say that although I love the Yule-tide (Christmas in a non-Christian way - I prefer to celebrate it the "pagan" way) atmosphere, I am really not a big fan of this mercantile Christmas craze that already starts when the summer has just ended. All I see when I open magazines or newspapers, put on my TV and look at the robotically busy crowds running from one store to another is consumption, consumption and consumption. In our modern world, Xmas is deprived of all it's meaning and spiritual aspect.

The real signification of sharing and giving has been lost. Most people buy things because they have to make gifts no matter if they have enough money or not (some ever make debts in order to buy them). It is a social obligation. The worst is that because of the way things are in our modern times, the act of offering is made without pleasure or deep purpose (I am not speaking about calculated acts of offering here, but about the meaningful ones). So that leads some persons to offer impersonal presents that are not to the taste of the receivers and will be recycled, given away, exchanged or even thrown away. Not forgetting that many already have everything and need nothing more. This accumulation of goods can be quite pornographic, especially when you think of those that are in need.

Too many of us are stressed by those festivities, feel pressurized by their family who sets the bar far too high and cannot bear the weight which is put on their shoulders as not only do they have to purchase loads of useless paraphernalia, but they also have to get together with people they dislike just for the sake of that "holy day", play the perfect family although hate, jealousy and adversity is in the air (so fake - love and friendship is not something you show only once a year and it cannot be commanded!) and slave in the kitchen all day to prepare a expensive as well as gargantuesque feast. What a comedy!

Everything has to be big, expensive, shiny, artificial, pompous, over the top, burden-like and imposed. In such suffocating circumstances celebrating Xmas is far from being cheery. It is more like a torture or traumatizing nightmare that never ends! I'm sure if you asked people wether they'd prefer to go through the pain of organizing the "perfect" Christmas and lose their sanity or would rather do some cocooning I'm sure 70% would choose the latter (the 30% percent who will claim the contrary are those who are blessed with kind and lovable relatives - something quite rare).

Of course, some of you are lucky to not fall easily into the commercial spiral/trap, have another vision of things and can be proud of having a normal family. In such conditions Christmas is not hollow and it is an event you can look forward to ...

I am fortunate enough to commemorate Christmas in my own way (it also happens to be my birthday on the 25th of December). We try tribute to this day in a very heathen, nature-oriented and non-confomist fashion. We don't go crazy when it comes to spending money, but we exchange humble yet wonderful gifts, value true relationships and eat a 100% homemade meal (cooked by "moi") that is rich in it's simplicity (no 5 hour sessions at the table - we prefer to eat less and to make the fancy food last a few days instead of gulping all of it on the same day). My family being plagued by petty fights, I happen to spend the holidays at home with my boyfriend and our two kitties (Maruschka & Fridolin - my babies LOL). Straight-forward, refined, authentic and humble just like me. Very romantic, laid-back and cozy!

I particularly enjoy the weeks that preceed Xmas as it is a foodlover's and baker's paradize. There are so many cookies to bake, countless magazines to leaf through, tons of gleeful blog post to admires and heaps of wonderful food displayed on markets or in stores to drool over. When you are an epicurean like me, then you cherish this awesome period that is the Advent even more than the 25th of December itself.

Lately, I have been bustling in my kitchen, overusing my oven and baking all kinds of treats that disappear within a few hours or days (a Sisyphus job). In my house delicious things don't last long and it was also the case with my "Eggnog Mousse" which was so good that it was impossible to stop gobbling it.

I found the original recipe in my December issue of "Delicious" magazine (once again!) which is a big source of inspiration and my latest culinary crush . At the origin this pudding was called "Eggnog Creams", but since I adapted it by spicing it up a little more, adding ingredients or substituting others and incorporating more gelatine, I decided to change it's title since this dessert is more like a mousse than a cream.

This "Eggnog Mousse" is a dessert that fits perfectly the Christmas day dinner party menu as it is light, fresh and so festive. It is totally irresistible with it's intense spiciness, fabulous heady notes of whiskey (just perceptible), creamy full-bodiness, delicate vanilla aroma, slight custardy/eggy flavor and dreamlike fluffiness as well as lovely jelly texture. A treat that will charm your guests and conclude the meal ethereally!

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LAST BUT NOT LEAST, THE G2KITCHEN CHRISTMAS SPECIAL IS OUT!
I have participated in the elaboration of this issue, so if you want to learn everything about my Christmases and see my pictures then please do check out that online magazine.

~Eggnog Mousse ~
Recipe adapted from "Delicious", December 2010.

Serves 8.

Ingredients:
500ml Milk (3.5% fat)
1 1/2 Tsp Pure vanilla paste
2 Sticks Cinnamon
1 1/2 Tsp Freshly grated nutmeg (+ a little more to dust)
A pinch Ground cloves
4 Large egg yolks (free-range or organic)
110g Castor sugar
60ml Whiskey
1/2 Tsp Pure vanilla extract
1/2 Tsp Fine sea salt
8 Sheets gelatine
320ml Double cream (35% fat)

Method:
1. Pour the milk into a medium pan and add the vanilla, cinnamon, nutmeg and cloves. Over medium heat stir continuously and bring to a slight boil. Remove from the heat and let infuse for about an hour.
2. In a medium bowl, put the egg yolks, sugar, whiskey, vanilla and salt. Whisk until thick and pale yellow.
3. Over low heat, reheat the infused milk and slowly strain it over the egg mixture. Mix well.
4. Pour back into the pan and cook over low heat while continuously stiring until the mixture becomes thickish and covers the back of a spoon.

5. Soak the gelatine in bowl of cold water for about 5 minutes, until the sheets get soft. Discard the water and squeeze in order to remove all excess water.

6. Add to the custard and stir well until completely dissolved and incorporated.
7. Pour into a bowl and place it in a sink filled with ice cold water.
8. Let cool completely and stir every now and then. The mixture should get thick, but should not be set.
9. Meanwhile whisk the cream until you obtain soft peaks.
10 Fold delicately into the custard until the mixture is homogenous.
11. Pour into 150ml transparent verrines or glasses.
12. Chill for about 4 hours or overnight.

Remarks:
You can replace the whiskey by brandy, sherry or rum.

Serving suggestions:
Serve cold for dessert and decorate with the cookies of your choice (speculoos, shortbread, macaron, etc...), some grated dark chocolate or broken praline.

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~ Mousse Au Lait De Poule ~
Recette adaptée du magazine "Delicious", Décembre 2010.

Ingrédients:
500ml de Lai (3.5% de mat. grasses)
1 1/2 CC de Pâte de vanille pure
2 Bâtons de Cannelle
1 1/2 CC De Noix de muscade fraîchement moulue (+ un petit peu pour saupoudrer)
Une pincée de Clous de girofles en poudre
4 Gros jaunes d'oeufs (air libre ou bio)
110g de Sucre cristallisé

60ml de Whisky
1/2 CC d'Extrait de vanille pure
1/2 CC de Sel de mer fin
8 Feuilles de gélatine
320ml de Crème double (35% de mat. grasses)

Méthode:
1. Verser le lait dans une casserole moyenne et y ajouter la pâte de vanille, la cannelle, la noix de muscade et le clou de girofle. A feu moyen, chauffer et mélanger continuellement jusqu'à légère ébullition. Retirer du feu et laisser infuser pendant 1 heure .
2. Dans un bol moyen mettre les jaunes d'oeufs, le sucre, le whisky, l'extrait de vanille et le sel. Fouetter jusqu'à obtention d'un mélange mousseux et pâle.
3. Réchauffer le lait infusé à feu moyen et le filtrer tout en versant dans le bol où se trouve le mélange aux jaunes d'oeufs. Bien mélanger.
4. Transvaser dans la casserole puis faire cuire à feu doux tout en remuant jusqu'à obtention d'un custard assez épais (il doit recouvrir le dos d'une cuillère).

5. Faire tremper la gélatine dans un bol d'eau froide pendant 5 minutes, jusqu'à ce qu'elle ait ramolli complètement. Enlever l'eau et la presser afin d'en extraire toute l'eau superflue.
6. Ajouter au custard et mélanger afin que la gélatine soit complètement dissoute et incorporée.
7. Verser dans un bol. Le placer dans de l'eau très froide.
8. Faire refroidir complètement le custard et mélanger de temps en temps. Le mélange ne doit pas prendre, mais doit s'épaissir.
9. Pendant ce temps, foutter la crème jusqu'à formation de pics.
10 Incorporer délicatement au custard afin d'obtenir un mélange homogène.
11. Verser dans des verres ou verrines de 150ml.
12. Mettre au frigo au moins pendant 4 heures ou toute une nuit.

Remarques:
Le whisky peut être remplacé par du brandy, sherry ou du rhum.

Idées de présentation:
Servir froid pour le dessert et décorer avec des biscuits (speculoos, shortbread, macaron, etc...), du chocolat râpé (ou des copeaux de chocolat) ou du praline.

SULTAN'S DELIGHT - HUNKAR BEGENDI

Authentic food from the Middle-East really attracts me to the highest point. The aromatic, deep, rich, elegant and refined Arab cuisine of this region of the world intrigues me as it reflects the mysterious, bountiful and exotic cultures that originated it...

As Claudia Roden's gorgeous cookbook "Arabesque" has ignited my interest for Middle-Eastern gastronomy, I now feel the urge to expand my cookery book collection in that direction. So when I came across the reviews of Greg Malouf's "Turquoise - A Chef's Travel In Turkey" on the net, I knew that I had to add it to my ongrowing (yet still frustratingly small) selection of cookbook.

My very thoughful boyfriend consulted my wishlist and decided to offer me this big book for my birthday (last Xmas). What a wonderful gift for a food lover like me! It might be quite expensive, but it sure is worth every penny spent!

Last week, I invited my good friend Corinne for lunch and as I know she is a food enthusiast as well as a Middle Eastern gastronomy admirer like me, I decided to treat her with a 100% Turkish menu based on three recipes taken from that fabulous "bible". I made a "Tomato Salad With Tarragon, Feta And Sumac Dressing", a dish called "Sultan's Delight" and some "Yogurt And Honey Sorbet" with "Cinnamon And Vanilla Flavored Apricot Compote". Both of us were delighted by the wonderful dishes that the Turkish cuisine offers and ate with much appetite!

"Sultan's Delight" is a delicate and luscious speciality consisting of a "Lamb Ragoût" which is served over a "Cheesy Eggplant Purrée". According to legend, this very dish was served to the Empress Eugénie de Montijo, wife of Napoléon III, Emperor of the French, on a visit to Istanbul in 1869. As the Sultan Abdülaziz I wanted to impress his guest, he had many of his favorite dishes prepared, including this one. Eugénie liked it so much that she sent her own French chef to the palace kitchens in order to get the recipe. Unfortunately, the Sultan's chef was reluctant to give away his secrets and said that "an imperial chef needs only his heart, his eyes and his nose". Anyway, this popular dish (one of the most important of the Turkish cuisine) would not be served in restaurants around Turkey or cooked in many home if the recipe hadn't been shared somewhere down the line...

If you are still skeptical about that classic dish's amazing exquisitness, a mouthful it will be enough to convert you and make you understand why Eugénie fell in love with it or why the Sultan's chef was so protective when it came to sharing it with people outside of the palace! This spicy tomato and lamb stew pairs wonderfully well with the creamy and rich eggplant puree in order to create a unique as well as heavenly dish.

~ Sultan's Delight ~
Recipe by Greg Malouf "Turquoise: A Chef's Travel In Turkey" and adapted by Rosa @ Rosa's Yummy Yums.

Serves 4.

Ingredients for the "Lamb Ragoût":
700g Lamb (from the leg or shoulder)
40g Unsalted butter
2 Medium-big purple onions, cut into 1cm dice
3-4 Cloves garlic, finely chopped
2 Tsps Fresh oregano, chopped
1 Tsp Honey
2 Large vine-ripened tomatoes, skinned, seeded and diced
1 Tbs Hot Turkish red pepper paste (see remarks)
1 Tsp Sea salt
1/2 Tsp Freshly ground black pepper
250-300ml Chicken Stock
Flat-leaf parsley, chopped, to garnish
Ingredients for the "Cheesy Eggplant Purée":
2-3 Medium-big eggplants
90ml Thick cream
100g Gruyère, Cheddar, Kasseri or Comté cheese, grated
Good pinch of ground nutmeg
Sea salt
Freshly ground black pepper
Squeeze of lemon juice

Method for the "Lamb Ragoût":
1. Trim the lamb of any fat and sinew and cut into 3 cm cubes.
2. Melt the butter in a large, heavy-based casserole dish over medium heat, then brown the lamb all over and remove from the pan.
3. If necessary, add a little more butter to the pan, then add the onion, garlic and oregano and sweat over a low heat for about 5 minutes.
4. Add the honey, then increase the heat and cook for another couple of minutes.
5. Stir in the tomatoes, pepper paste, salt, pepper and stock, the bring to the boil. Stir well and return the lamb to the pan.
6. Cover the pan, lower the heat and leave to slimmer very gently for 1-1 1/2 hours, or until the lamb is tender and the liquid has reduced to a thick sauce.
Method for the "Eggplant Purée":
7. Prick the eggplants all over with a fork and sit them directly on the naked flame of your stove top. Set the flame low-medium and cook for at least 15 minutes, turning constantly until the eggplants are charred all over and soft (see remarks).
8. Remove from the flame and place on a small wire rack in a sealed container or plastic bag so the juices can drain off. Allow the eggplants to cool for about 10 minutes.
9.When the eggplants are cool, gently peel away the skin from the flesh, taking care to remove every little bit or the purée will have a bitter burnt flavour.
10. Put the eggplants into a bowl of acidulated water and leave for 5 minutes-this soaks away any lingering bits of burnt skin and turns the flesh pale and creamy.
11. Drain the eggplants in a colander and squeeze them gently to extract any moisture, then chop very finely.
12. Bring the cream to the boil in a small saucepan and simmer for a couple of minutes to reduce slightly.
13. Stir in the cheese and nutmeg, then season with salt and pepper and a squeeze of lemon juice.
14. Add the chopped eggplant and beat lightly to combine.
15. Taste and adjust the seasonings as required.

Remarks:
As I had not hot Turkish red pepper sauce, I used "Sambal Oelek".
If you don't have a gas stove, put the eggplants on a baking pan covered with parchment paper and bake them in the oven, at 250° C/480° F for about 40-50 minutes (turn them over after 25 minutes). You won't get quite the same smoky flavour, but the effect is reasonable.
If you wish, you can thicken the eggplant puree by using cornstarch (mix 1 1/4 Tbs in cream before boiling).

Serving suggestions:
To serve, spoon the eggplant purée into the centre of a warmed serving platter. Make a well in the centre of the purée and spoon in the lamb.
Garnish with parsley and serve hot with a salad, Ekmek or Pide bread.

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~ Délice Du Sultan ~
Recette par Greg Malouf "Turquoise: A Chef's Travel In Turkey", adaptée par Rosa @ Rosa's Yummy Yums.

Pour 4 personnes.

Ingrédients pour le "Ragoût d'Agneau":
700g d'Agneau (gigot ou épaule)
40g de Beurre non-salé
2 Oignons rouges (assez gros), pelés et coupés en cubes d'un 1cm
3-4 Gousses d'ail, finement hachées
2 CC d'Origan frais, haché
1 CC de Miel
2 Grosses tomates, épeluchées, vidées et coupées en cubes
1 CS de Pâte de piments forte turque (voir remarques)
1 CC de Sel de mer
1/2 CC de Poivre noir fraîchement moulu
250-300ml de Bouillon de poulet
Persil plat, haché, pour garnir
Ingrédients pour la "Purée d'Aubergine Au Fromage":
2-3 Aubergines, moyennemnt grosses
90ml de Crème double
100g de Gruyère, Cheddar, Kasseri ou Comté, rapé
Une bonne pincée de noix de muscade moulue
Sel de mer
Poivre noir, fraîchement moulu
Quelques gouttes de jus de citron

Méthode pour le "Ragoût d'Agneau":
1. Enlever le gras, les tendons et nerfs de l'agneau et couper la viande en morceaux/cubes de 3 cm cubes.
2. Dans une large casserole à fond épais, faire fondre le beurre à feu moyen, puis faire brunir la viande de chaque côté et la déposer dans une assiette
3. Si nécessaire, ajouter un peu plus de beurre dans la casserole, puis ajouter l'oignon, l'ail et l'origan. Faire suer sur feu doux pendant environ 5 minutes.
4. Ajouter le miel, puis augmenter la température et cuire pendant une à deux minutes supplémentaires.
5. Ajouter les tomates, le pâte de piments, le sel, le poivre et le bouillon. Bien mélanger et porter à ébullition.
6. Couvrir la casserole, baisser le feu et faire mijoter pendant 1 à 1 1/2 heures, ou jusqu'à ce que la viande soit tendre, que le liquide se soit évaporé et que la sauce soit épaisse.

Méthode pour la "Purée d'Aubergine":
7. A l'aide d'une fourchette piquer les aubergines un peu partout et les placer directement sur la flame (feu moyen) du fourneau et les cuire au moins 15 minutes en les retournant constamment jusqu'à ce qu'elles soient bien grillées de tous les côtés (voir remarques).
8. Retirer du feu et les déposer, emballées dans du papier journal pendant 10 minutes.
9. Quand les aubergines sont plus trop chaudes, enlever la peau de manière délicate et sans en laisser autrement la purée aura un goût amer.
10. Mettre les aubergines dans un bol d'eau froide acidulée et laisser tromper 5 minutes afin que les petits bouts de peau partent et que la chair devienne pâle et crémeuse.
11. Egoutter les aubergines dans un chinois et bien les presser afin qu'il ne reste plus de liquide, puis hacher la chair très finement.
12. Dand une casserole moyenne, porter la crème à ébullition et faire mijoter quelques minutes afin qu'elle se réduise un peu.
13. Ajouter le fromage et bien mélanger, puis assaisonner avec la noix de muscade, le sel et le poivre ainsi qu'avec quelques gouttes de jus de citron.
14. Ajouter les aubergines hachées et battre afin d'obtenir une purrée homogène.
15. Goûter et ajuster l'assaisonnement si nécessaire.

Remarques:
Comme je n'avais pas de pâte de piments forte turque, j'ai utilisé du "Sambal Oelek".
Si vous n'avez pas de fourneau à gaz, alors mettez les aubergines dans le four (milieu) à 250°C et cuisez-les pendant 40-50 minutes, en les retournant après 25 minutes. Vous n'obtiendrez pas le même goût fumé que lorsqu'elles sont grillées directement sur le feu, mais le résultat sera plus que correct.
Vous pouvez épaissir votre puree en utilisant de la maizena (mélanger 1 1/4 CS avec la crème avant cuisson).

Idées de présentation:
Mettez la purée au centre de votre assiette, puis faites un puits et mettez-y quelques cuillères de ragoût d'agneau. Garnissez avec le persil et servez chaud avec une salade ainsi qu'avec du pain Ekmek ou du pain Pide.

IS SEXINESS VIOLET?

Originating from southern India and Sri Lanka, the eggplant (aubergine in Europe) has appeared in the Western world no earlier than 1500 CE. This vegetale from the family of the nightshades (solanaceae related to the tomato and the potato), is absolutely wonderful. Not only is it beautiful with it's perfect shape and extraordinary color, but it is also an incredible source of inspiration culinary-wise!

It's slightly bitter, rich and complex flavor makes it the ideal ally in the kitchen. No wonder it is widely used around the world! Whether the eggplant is used in a humble or a luxurious dish, in a homeland or exotic recipe, it always adds a great touch to all of your preparations...

And did you know that eggplants are sexuated and that there are males and females? No, then visit Burekaboy's great and informative "Is That My Buréka?" from Canada!!!

My recipes:

• Arroz Brasileiro (see recipe)
• Baba Ganoush (see recipe)
• Eggplant Pesto (see recipe)

Interesting links:

• About.com (see link)
• Ashbury's Aubergines (see link)
• Eating well (see link)
• Epicurean.com (see link)
• Epicurious (see link)
• Gourmet Sleuth (see link)
• The Gutsy Gourmet (see link)