New way of roasting: Pomegranate juice. It gives such delicate sweetness, but it’s tangy at the same time. It turned my aubergines into something out of this world delicious. I meant to serve this dish as a salad but it’s a gorgeous, vegan, main course really, as the aubergines are so filling, meaty and rich. The tomato sauce mellows and becomes thick and dense and sweet and everything it should be. Continue reading
There is no Cypriot or Greek “meze” menu without this amazing aubergine (eggplant) dip. It reminds me of summer nights by the beach with a chilled bottle of white wine or “Ouzo” on the rocks. Thinking about it, I do need a holiday! Continue reading
Sometimes the simplest recipe can be a glorious feast. You can tell this is the case, since the recipe’s intro is bigger than the method! I love aubergines and I think roasting them brings out all their flavour and sweetness. Plus they don’t absorb a lot of oil. I gave up frying aubergines a long time ago. I think it’s a waste of time and olive oil. Continue reading
I love eggplants and I stopped frying them a long time ago when I realised that “mousaka” could be just as delicious by roasting the eggplants instead of frying them. Eggplant I think is the best veggie for layering. It works so well between tomato sauce and cheese, no wonder the Italians created the heavenly “melanzane parmigiana”. Continue reading
Sometimes we need to eat with our hands. Forget forks and knives for this one. Grab the chops and eat them like kids eat lollypops, enjoying to the fullest the aromatic crust. The eggplant purée is a fantastic, smokey dip, lightened with yogurt. This is one of the best ways to eat lamb chops, for sure. Continue reading
I often wondered how I could make more of tortellini than it already is. I mean, how do you improve something that you can just boil and it’s already a full, tasty meal? It’s a dish you usually toss in butter and serve with extra cheese. But I chose to combine it with roasted eggplants and tomatoes. The result is a rich earthy, cheesy, absolutely delicious pasta dish that can be prepared in an hour. I’m telling you, one portion of this is not going to be enough.
One of my all-time favourite dishes is the arabic «Maklubeh». Spiced lamb on a mountain of rice and fragrant, roasted vegetables. After requests from my vegetarian friends, I decided to turn this dish into a fantastic veggie main. I must say, it’s the perfect, vegetarian dish and the answer to the million dollar question «what shall we cook for the vegetarians»? Continue reading