Posts Tagged ‘eggplant’

Meatless Mondays: Eggplant pie

 

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Eggplant is one of nature’s miracles, a vegetable so delicious and adaptable it appears in cuisines all over the world, famously in Mediterranean dishes like moussaka and eggplant parmesan, in the French ratatouille and in the classic middle-eastern dip, baba ganoush. Always on the lookout for a new and exciting dish to serve on Meatless Mondays, we recently came across a one-dish wonder known simply as Eggplant Pie and decided to give it a go. Continue »



Asiago And Eggplant Are A Perfect Match

 

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Years ago I worked in a restaurant that baked with a lot of Asiago cheese. “Poor man’s parmesan” is what the chef called it. True, Asiago is less pricey than the King of Cheeses, Parmigiano-Reggiano, but don’t let this less than complimentary epithet discourage you, Asiago is a wonderful cheese that does indeed have a taste similar to parmesan, but has a personality all it’s own. Continue »



Summer Favoutites: Baba Ganoush

 

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Okay it’s the first day of summer and for many of us that means the grill is getting a good workout; most proteins and vegetables and even fruit that are cooked, charred, or grilled are transformed by cooking on the outdoor grill, especially one that uses hardwood charcoal and is augmented by the addition of aromatic smoking provided by applewood, hickory or mesquite woodchips. Grilling and smoking are the tastes of summer, and, as the saying goes, everything tastes better outdoors (if it is cooked outdoors). In this nice personal essay, Denise Sakai explains why that just might be. By the way, just a reminder, if you use a gas grill it is always a good idea to give it a good cleaning at the start of the season; here’s how. 

One of our favourite dishes in the summer is baba ganoush, made from eggplants that have been roasted and smoked on the grill. Baba ganoush is the delicious meze, or appetizer that hails from the Middle East, with minor regional variations in Israel, Syria, Palestine and the other countries of the Levant. Typically the eggplant is roasted, the soft insides are scooped out and mixed with olive oil, tahini, lemon and garlic, a little salt and pepper and maybe garnished with some fresh herbs like parsley or cilantro. Served with fresh cut veggies and warmed pita, it is one of those shared appetizers that disappears all too quickly. You can get more recipes digitalinnovationshow . Continue »