Ingredient Archives: Eggplant

baked eggplant

Baked Eggplant with Tomatoes, Chillies, Mozzarella and Mint

Baked eggplant might sound at first blush like a depressingly bland affair. But once you have tried this wonderful marriage of succulent pillowy soft eggplant with sharp tomatoes; spicy heat playing off cooling mint and calming mozzarella I think you will change your mind. The simplicity of the making the dish belies the complexity of […]

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turkish eggplant pilaf

Turkish Eggplant Pilaf of Bulghur Wheat

When you shop at the farmers market for produce you never know what surprises await you. This week I picked up some rather intriguing looking Turkish, or Scarlet Eggplant. About the size of a thumb and either bulbous or a little pointy, they are related to the purple eggplant we know but probably closer in […]

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pasta salad

Pasta Salad with Fried Vegetables and Plenty of Herbs

This pasta salad is just slipping under the wire as a summer dish. I know that technically it’s not summer anymore but don’t let that deter you. The beauty of this meal is that it can be made ahead of time, and can use up any surplus vegetables and herbs you might have bought or […]

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ratatouille

Ratatouille

Ratatouille is a staple of French home cooking. It’s one those dishes that is so deeply ingrained in the French culinary psyche that it prompts fierce debate as to what is the ‘right’ way to make it. Much like the shepherd’s pie to the Brits and perhaps meatloaf or chili to the Americans, ratatouille is […]

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Cambodian Ratatouille

Cambodian Ratatouille — A rich dish of Eggplant, Squash and Chicken

This dish, a Cambodian Ratatouille, is great for hot weather. It has the strength and depth of flavour that a curry might have, but is cooked in just twenty or thirty minutes. Paired with some jasmine rice and fiery hot birdseye chillies, you could do a lot worse on a hot day than this meal.

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Grilled Artichoke Pasta

Grilled Artichoke and Fairytale Eggplant Pasta

Grilled artichokes are a wonderful thing. Don’t listen to what anyone says about them being difficult to prepare or a pain to cook. So long as you get the small baby artichokes, you can prep and cook them in as much time as it takes to boil pasta.

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Middle Eastern Pitza

Roasted Vegetables with Za’atar and Labneh

There is something a little unfair about roasted vegetables. Unfair in a good way that is. Given how little time you need to spend in the kitchen you are rewarded with a sweet caramelised concentration of flavours wholly out of proportion to effort. And they are wonderfully flexible too. 

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grilled eggplant with lentils

Smoky Grilled Eggplant, Nutty Lentils, Sweet Acorn Squash

This meal is an unwitting exercise in things I didn’t used to like but have now grown to love. Each element: the grilled eggplant; the blue-brown lentils; the slightly sweet squash; the dill and even the crème fraîche I would avoid for different reasons, but have found ways that let me enjoy them. This dish, […]

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