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.

RAW ZUCCHINI (COURGETTE) SALAD - SALADE DE COURGETTE CRUE /// MONTHLY MINGLE - A TASTE OF YELLOW: A TRIBUTE TO BARBARA

Lately, I have been feeling seriously uninspired, very tired, quite sluggish, highly moody and a little depressed. I guess that I am in desperate need of holidays (I'll have to wait till the middle of August, though) and some "me" time, hence this Friday I have decided to share with you a casual post...

It is the middle of July and the summer squash season is in full swing, so I thought that you might be interested by my no-brainer "Raw Zucchini (Courgette) Salad" which is healthy, toothsome, easy as pie and can be prepared in a matter of minutes. Perfect when you are on the run or just too lazy to cook like a five-star chef!

Today, I wish to pay a tribute to the late Barbara Harris of Winos and Foodies by participating in the event Monthly Mingle - A Taste Of Yellow* and submitting my vegetarian recipe. This dishe's wonderful simplicity, natural generosity and straighforwardness reminds me of this lovely lady whose unexpected passing away totally shocked and devastated me.

Barbara hosted A taste Of Yellow (supporting LiveSTRONG Day - see my participations here and here) and she was one of the first people I got in contact with when I started blogging, back in 2005. We visited each other's blogs and exchanged a few sporadic thoughts via e-mail, Twitter and Facebook.

Unfortunately, I didn't get to know her very well, but I will always remember her limitless kindness and radiant personality. Despite her life-threatening illness, she striked me as being somebody who was extremely courageous, full of energy and had a communicative joie de vivre. A great soul!

- Lavender On My Balcony -

Sadly, after having bravely battled cancer for more than 8 years, Barbara died on the 30th of June 2012. A big loss for her friends, family and the foodblogging world. She is already sorely missed and will never be forgotten. The end of an era, however her legacy will live on...

Rest in peace, dear!

*If you would like to enter A Taste of Yellow Monthly Mingle please head on over to Jeanne’s blog, Cook Sister! for further details on how you can submit your entry. The roundup will go up on August 11th, 2012.

FRIED EGGPLANT ANTIPASTO

Being under an intense heatwave at the moment I try to put on the oven only when it is really compulsory (to bake breads for the weekend or fruit tarts about once a week). Our meals consist generally of lots of raw vegetables (salads, gazpachos, dips, etc...), stir fried dishes, easy and quick pasta dishes, lots of legumes (white beans, chickpeas, lentils, etc...) and cereals (müeslis, farro, bulghur, etc..). Considering the fact that heat cuts my appetite all I want to eat are light dishes and for that reason, fresh and healthy food is what I crave when the temperatures are extremely high (33°-36° C/91°-97° F)...

Summer vegetables are wonderful and so versatile. They can be prepared in so many different manners (raw, steamed, stir fried, grilled & baked) and taste really good. There is a great amount of dishes that one can prepare during the sunny season. If, like me, you love the Middle Eastern, Mediterranean and Asian cusines, then it is the time of the year when you can fulfill all your exotic cooking dreams as well as fantasies.

If I emphasize on buying seasonal fruits and vegetables it is because I want my food to be as free of chemicals as possible, rich in flavor and don't want to participate in polluting the earth more that it is already . It is for that reason that I am never bored with what I eat as I look forward to the change of seasons, thus to variation in my diet. Every season brings it's share of amazing products. I would not want to eat the same all year long. I enjoy the longing for renewal and novelty.

As I had some beautiful Geneva eggplants in my fridge and I wanted a cold accompaniment for my halloumi cheese, I thought that it would be a great idea to serve some kind of antipasto with it.

During my childhood our table was regularly graced with many different marinaded roasted vegetable antipasti - the word antipasto means "before the meal" and is the traditional first course of a formal Italian meal - (Roasted Pumpkin & Bell Pepper Salad) and they were always very much enjoyed by my whole family. This speciality is so versatile and can be prepared in various ways. It is perfect when served as accompaniment to bread, cheese, dried meat and salad. I don't know anybody who can resist such a mouthwatering course, the ultimate symbol of summer?

The recipe I am presenting today is a big home classic which I have adapted according to my culinary influences. To the original recipe I have added sumac, red tabasco, onion powder, white balsamic vinegar and smoked paprika. This results in an antipasto which is full of flavor, well-balanced and has complex aromas. Very addictive!

~ Fried Eggplant Antipasto ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

For 4 people.

Ingredients for the "Fried Eggplant Slices":
2 Medium Eggplants
Olive oil, for brushing the eggplant slices
Ingredients for the "Marinade":
The juice of 1 organic lemon
1/2 Cup Olive oil
1 1/2 Tsp White balsamic vinegar
2 Cloves garlic, crushed
1 Pinch Smoked paprika
1/3 Tsp Sumac
1 Tsp Red Tabasco
1 Tbs Finely chopped Fresh basil leaves
Sea salt, to taste
Freshly ground pepper, to taste

Method for the "Fried Eggplant Slices":
1. Slice the eggplants into rounds.
2. Sprinkle them with a little salt and leave them to rest for at least 30 minutes.
3. Rinse with fresh water and pat dry with kitchen paper.
4. Brush each piece (on both sides) with a little olive oil and heat a frying pan over medium high heat.
5. Fry the slice until golden brown on each side.
6. Transfer to a deep dish and let cool.
Method for the "Marinade":
7. Mix all ingredients together.
8. Pour the marinade over the eggplants and make sure that all sides are covered with it.
9. Put in the refrigerator for at least 2 hours and serve.

Remarks:
The eggplant slices should not be mushy/mashed, therefore it is important that you don't overcook them.
That antipasto can be kept (in a container) for about a week in the fridge.

Serving suggestions:
Serve with bread, dried meat and cheese or on top of a green salad.

~~~~~~~~~~~~~~~~~~~~~~

~ Antipasto Aux Aubergines Grillées ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Pour 4 personnes.

Ingrédients pour les "Tranches d'Aubergines Grillées":
2 Aubergines moyennes
Huile d'olive, pour peindre les tranches d'aubergines
Ingrédients pour la "Marinade":
Le jus d'un citron bio
1/2 Cup Olive oil
1 1/2 CC de Vinaigre balsamique blanc
2 Gousses d'ail, écrasées
1 Pincée de Paprika fumé
1/3 CC de Sumac
1/2 CC de Poudre d'oignon
1 CC de Tabasco rouge
1 CS de feuilles de basilic, finement hachées
Sel de mer, selon goût
Poivre noir moulu, selon goût

Méthode pour les "Tranches d'Aubergines Grillées":
1. Couper les aubergines en tranches.
2. Les saupoudrer avec un peu de sel et les laisser dégorger pendant 30 minutes.
3. Les rinser à l'eau fraîche et les tamponner avec du papier de cuisine.
4. Avec un pinceau les enduire d'huile d'olive (sur les deux côtés) et faire chauffer une poêle à feu moyennement haut.
5. Frire les tranches d'aubergine jusqu'à ce que chaque côté soit joliment doré.
6. Mettre les tranches d'aubergines dans une assiette à soupe et les laisser refroidir.

Méthode pour la "Marinade":
7. Mélanger tous les ingrédients pour la marinade.
8. Verser la marinade sur les tranches d'aubergines afin qu'elles soient recouvertes de marinade de tous les côtés.
9. Les mettre au frigo pendant en tout cas 2 heures, puis servir.

Remarques:
les tranches d'aubergines ne doivent pas se défaire et être trop molles. C'est pour cette raison que les aubergines ne doivent pas être trop cuites.
Cet antipasto doit être conservé au frigo (dans une boîte hermétique) jusqu'à une semaine.

Idées de présentation:
Servir avec du pain, des charcuteries et du fromage ou décorer une salade verte avec.

HEIRLOOM TOMATOES

In the past, I used to dislike tomatoes, unless a sauce was made out of them. I always found tomatoes bland and so uninteresting... Now that I'm an grownup person, I see that fruit in a very different light. Over the years, I have learned to like them and enjoy their delicate flavors.

With time, my love for tomatoes started to grow and thanks to "Heirloom Tomatoes" a whole new world has opened to me, revealing the most intriguing tomatoes I have ever come across.

"Heirloom Tomatoes", or heritage tomatoes come in so many shapes, tastes and colors that it is impossible not to fall in love with them all!

Until now, I've tested "Green Zebra", "Kumato", "Golden Queen", "Yellow Jelly Bean", "Cherry" & "Beef Heart" tomatoes and I had much pleasure eating them.

"Heirloom" is the theme for the September CLICK photo event at Jugalbandi. I have submitted the fourth photo, so i'm crossing my fingers in order to be amongst the lucky winner...

ZUCCHINI FRITTERS - GALETTES TURQUES

Being the spice addicted, Mediterranean as well as Middle Eastern cuisine lover that I am, I could just simply not live my life further without buying Claudia Roden's enchanting cookbook entitled "Arabesque: A Taste Of Morocco, Turkey and, Lebanon". That's why I ended up ordering that masterpiece from my favorite online retailer...

As Claudia Roden was born and raised in Cairo (Egypt) and knows that part of the world very intimately, all her recipes are authentic and taste real. Her marvelous dishes are very accessible, not fussy to make, yet they are delectable and have that sbtleness that characterizes the food of the Middle East.

"Arabesque: A Taste Of Morocco, Turkey and, Lebanon" is a very handy book that will be your perfect ally as thanks to it's in-depth quality content your palate is going to be spoilt, you'll travel through time and land without leaving your home, you'll discover exotic foods and you'll learn more about the culinary traditions of Morocco, Turkey and Lebanon.

As I had some Feta cheese to use and tons of zucchinis in my fridge, I chose to cook a Turkish recipe that would combine both ingredients. Fritters are very popular in the Middle East and when you eat those easy to make "Zucchini Fritters", you understand why, as they are so divine.

Those delicate vegetable pancakes are very similar to the Jewish "Zucchini Latkes" (see info & recipes). They are fluffy and smooth in texture, like little pillows, and refined in taste. Their wonderful summery flavor comes from the exquisitely fragrant herbs which are used and the marvelous, light, yet sharp aroma of Feta cheese. Really mouthwatering!

That recipe offers you a great, fanciful as well as healthy way to accommodate zucchinis and serve a complete meal that will create a sensation at your table. Even the most stubborn vegetable hater will adore them!

Learn more about the Turkish cuisine and discover my "Lahmacuns - Turkish Pizzas" recipe by following this link: click here...

~ Zucchini Fritters (Kabak Mücveri) ~
Adapted from "Arabesque: A Taste of Morocco, Turkey, and Lebanon" by Claudia Roden.

Serves 3-4.

Ingredients:
1 Large onion, coarsely choppe
3 Tbs Vegetable or sunflower oil, plus more for frying
1 Pound (450g) Zucchini, finely chopped
3 Eggs (~60g)
3-4 Tbs All-purpose flour
Freshly ground black pepper, to taste
2 to 3 Sprigs of mint, chopped
2 to 3 Sprigs of dill, chopped
7 Oz (210g) Feta cheese, mashed with a fork

Method:
1. Fry the onion in 3 tablespoons oil over medium heat until it is soft and lightly colored.
2. Add the zucchini and sauté, stirring, until they, too, are soft.
3. In a bowl, beat the eggs with the flour until well blended.
4. Add pepper and the chopped herbs, and mix well.
5. Fold the mashed feta into the eggs, together with the cooked onions and zucchini.
6. Film the bottom of a preferably nonstick frying pan with oil and pour in the mixture by the half ladle (or 2 tablespoons) to make a few fritters at a time.
7. Turn each over once, and cook until both sides are browned a little.
8. Drain on paper towels and serve.

Remarks:
Chopping the zucchini finely means that you have to cut them into a "brunoise".
There is no need of salt because the feta cheese is already very salty. These little fritters can be served hot or at room temperature.
They can also be made in advance and reheated.
You could replace the zucchinis by chopped carrots or red/yellow bell peppers and the mint by flat parsley.

Serving suggestions:
Serve as a starter/appetizer (meze dish) with plain yoghurt or other Middle Eastern as well as Mediterranean specialities such as "Baba Ganoush", "Greek Tzatziki" and "Hummus".
You can also make a meal of that dish and serve it with the salad of your choice.

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~ Galettes Aux Courgettes ~
Recette tirée du livre "Arabesque: A Taste of Morocco, Turkey, and Lebanon" de Claudia Roden et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 3-4 personnes.

Ingrédients:
1 Gros onion, haché grossièrement
3 CS d'Huile végétale ou d'huile de tournesol, et plus pour frire les galettes
450g de Courgettes, hachées finement
3 Oeufs (~60g)
3 CS de Farine blanche/fleur
Poivre noir moulu, à volonté
2 à 3 Brins de menthe, hachés
2 à 3 Brins d'Aneth, hachés
210g de Feta, écrasée avec une fourchette

Méthode:
1. Faites revenir l'onion haché dans 3 CS d'huile, à feu moyen, jusqu'à ce qu'il soit légèrement doré et cuit.
2. Ajouter les courgette hachées et faites revenir, tout en remuant constamment, jusqu'à ce qu'elles soient tendres.
3. Dans un bol, battre les oeufs avec la farine, jusqu'à obtention d'un mélange homogène.
4. Ajouter le poivre et les herbes hachées, puis bien mélanger.
5. Incorporer la féta au mélange oeufs/farine et faire de même avec les onions et la courgette.
6. Mettre de l'huile dans une poêle antiadhésive et y déposer 2 CS du mélange (faire quelques petit tas).
7. Retourner chaque galette et faire frire afin que les deux côtés soient dorés.
8. Mettre sur du papier absorbant et servir.

Remarques:
Vos courgettes doivent être coupées en brunoise.
Vous n'avez pas besoin de saler à cause de la féta. Ces petites galettes peuvent être mangées chaudes ou à température ambiante.
Elles peuvent aussi être préparées à l'avance et réchauffées.
Les cougettes peuvent être remplacées par des carottes ou des poivrons rouges/jaunes coupés en brunoise et la menthe par du persil plat.

Idées de présentation:
Servez cette spécialités pour l'apéritif (mezze) ou en tant qu'entrée avec du yaourt nature ou des plats méditérranéens ou moyen-orientaux tels que le "Baba Ganoush", le "Tzatziki" et le "Hummus".
Vous pouvez aussi en faire un repas complet si vous accompagnés ces galettes par une salade de votre choix.

WARM BEETROOT WITH SOUR CREAM

As far as I can remember, the use of beetroots in recipes always delighted me to the highest point. This amazing root vegetable has such a resplendent and electrifying/vibrant color as well as a delicately sweet and earthy flavor that can't leave you cold...

Commonly known as "beet" or "bettroot", the "Beta Vulgaris" is a flowering plant species of the "Chenopodiaceae" family. It has medicinal properties and is rich in dietary fibers, antioxidants, minerals and trace elements such as potassium, maganese, calcium, vitamin C, vitamin B, iron, copper, phosphorus and folate. They are an important raw material for the production of refined sugar - because of their sugar content (the highest of all vegetables) - yet they are very low in calories.

Specially for you, I have reacreated a classic home dish that I always loved to eat during the colder days! This version doesn't taste very different to the one I used to devour as a child. The difference lies within the use of dill and of horseraddish cream (my personal touch)...

This "Warm Beetroot With sour Cream" dish is very appealing, comforting, extremely fine and gorgeous looking color-wise. The natural sweetness of the beets is admirably counterbalanced by the pleasant acidity of the vinegar and of the sour cream. This vegetable's typical soily flavor goes hand in hand with the round and "masculine"/robust taste of the garlic, horseradish cream and dill. The defferent flavors are well-balanced and harmoniously associated, thus resulting in a perfect dish.

Such a succulent recipe should not deceive you if you are a fan of beetroots or a vegetable freak. It is really tasty and full of character. An original dish with a undeniable twist!

~ Warm Beetroot With Sour Cream ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 2-4 people.

Ingredients:
1 Tbs Olive oil
1 Big onion, finely chopped
2 Cloves garlic, very finely chopped
1 Tsp Dried dill
2 Cooked beetroots (beets), coarsely grated
1 Tbs Horseradish cream (tube)
1/4 Cup Apple vinegar
150g Sour cream
Salt, to taste
Pepper, to taste

Method:
1. In a pan, heat the oil.
2. Add the chopped onion and fry it over medium heat, until translucid.
3. Add the chopped garlic and the dill.
4. Fry for about 1 minute while continuously stirring.
5. Then, add the grated beetroots and the vinegar.
6. Stir well and let cook over low heat for about 10 minutes, until the vinegar has evaporated.
7. Pour the sour cream into the contents of the pan, add the horseraddish cream, season with salt and pepper to taste. Stir well.
8. Let cook, over low heat for another 8 to 10 minutes.
9. Rectify the seasoning ans serve.

Remarks:
To learn how to cook a beetroot, check here.
You can replace the sour cream by yoghurt. In that case, add the yoghurt at the very end, stir quickly, but don't let it (over)cook otherwise it will curdle.
If you find that the beetroots are not vinegary/acid enough, then add a few more drops vinegar.

Serving suggestions:
You can serve that dish as an accompaniment to sausages, smoked ham or even fish and with the feculent of your choice.
If you are a vegetarian, it is possible to eat that speciality alone with cereals (farro, rice, wheat kernels, etc...), pulses, (chickpeas, lentils, beans, etc...), pasta, fried or boiled potatoes.

***************

~ Bettrave Chaude A La Crème Aigre ~
Recete par Rosa @ Rosa's Yummy Yums

Pour 2-4 personnes.

Ingrédients:
1 CS d'Huile d'olive
1 Gros onion, haché
2 Gousses d'ail, hachées finement
1 CC d'Aneth sèche
2 Bettraves (rouges/"carottes rouges" en Suisse), cuites et rapées grossièrement
1 CS de Crème au raifort (voir infos)
1/4 de Tasse de Vinaigre de pomme
150g de Crème aigre (ou sûre)
Sel, à volonté
Poivre, à volonté

Méthode:
1. Faire chauffer l'huile dans une casserole.
2. Ajouter l'onion haché et faire revenir (tout en remuant) jusqu'à ce qu'il deviennent translucide.
3. Ajouter l'ail haché et l'aneth.
4. Faire revenir pendant environ 1 minute (tout en remuant).
5. Ajouter la bettrave rapée et le vinaigre.
6. Mélanger et faire cuire à feu doux pendant environ 10 minutes jusqu'à ce que le vinaigre se soit évaporé.
7. Verser la crème aigre dans la casserole, ajouter la crème au raifort, saler et poivrer à volonté. Bien mélanger.
8. Faire cuire, à feu doux pendant encore 8 à 10 minutes.
9. Rectifier l'assaisonnement et servir.

Remarques:
Pour savoir comment cuire une bettrave, voir ici.
Vous pouvez remplacer la crème aigre par la même quantité de yoghurt. Ajoutez-le au mélange seulement au dernier moment, puis mélangez bien et arrêtez la cuisson, autrement le yoghourt caillera.
Si vous trouvez que le mélange n'est pas assez acide, ajoutez quelques gouttes suplémentaires de vinaigre.

Idées de présentation:
Ce plat peut être servi en tant qu'accompagnement avec des saucisses, du jambon fumé ou même du poisson ainsi qu'avec le féculent de votre choix.
Si vous êtes végétariens, alors mangez cette spécialité avec des céréals (petit épautre, riz, blé, etc...), des légumineux (pois chiches, lentilles, haricots secs, etc...), des pâtes ou des pommes de terre en robe des champs ou grillées.

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)