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Curried Dhal with Grilled Eggplant
I had some extra red lentils leftover from when I made my Red Lentil, Carrot & Cumin Soup, so I decided to make another dish featuring these much-loved legumes. Prior to this recent lentil kick, I didn’t realize how high in protein lentils are. In fact, they contain 26 grams of protein per 100 grams and are also low in fat and a good source of fiber. All the more reason to enjoy lentils more often. Anyway, this is a delightfully tasty recipe for curried lentils topped with grilled eggplant. The lentils are cooked in turmeric and tamarind paste and then finished off with a healthy dose of curry powder, onions, garlic and ginger. The result is a sweet and sour taste with plenty of kick. The lentils are good on their own, but adding some grilled eggplant slices on top makes it a nice light meal. Enjoy!!
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Panarea, Sicily
I just got back from a summer holiday on the tiny Sicilian island of Panarea. Panarea is part of Italy’s Aeolian Island chain, and thanks to the abundance of gourmet restaurants, buzzy euro nightlife, haute shopping, and stunning vistas, it has become a sort of “off the beaten path” celebrity hotspot. W recently published an article that describes the island as the place “the jet set goes to escape the jet set” and I couldn’t find a better way to describe it. The island is so exclusive and chic it makes Capri look like yesterday’s old news.
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Chermoula Eggplant With Bulgur and Yogurt
Yesterday I made Chermoula Eggplant With Bulgur and Yogurt for dinner, a North-African-inspired vegetarian main. I made a similar dish about a year ago in NY and loved it, so I decided to try it again here in London with a few modifications. The original recipe comes from Yotam Ottolenghi, a well-known Israeli chef and cookbook writer. I immediately recognized the name because I am totally obsessed with his charming Notting Hill gourmet take-away shop named appropriately, Ottolenghi. Anyway, if you love spices and
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Eggplant and Lentil Stew with Pomegranate Molasses
I love recipes with a “secret ingredient.” I have been hearing a lot about the many uses for Pomegranate Molasses, an essential ingredient in traditional Middle Eastern cooking, so I had to give it a try. Pomegranate Molasses is a syrup-like reduction of pomegranate juice and sugar that has a really unique flavor and turns out to be the “secret ingredient” in this delicious vegetarian stew. This dish hails from Antakya, a coastal town in southern Turkey, where it is a summer staple for Turks in the region. If you haven’t heard, the coast of Turkey is full of quaint little beach towns with fabulous authentic restaurants along the shore.
This is one of those stews that gets better the longer you simmer it over the stove. With lentils, eggplant, onions and tomatoes, the stew is hearty and satisfying. A drizzle of pomegranate molasses over the top adds a surprising tartness that makes this dish so unique. Serve the stew on its own or over couscous for a tasty, light meal. Pomegranate Molasses can be found at Middle Eastern markets – I went to Kalustyan’s in NYC to pick up mine.
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Vegetarian Moussaka
When my fiancé and I visited the magical island of Santorini about this time last summer, one of our most memorable meals on the island was at Nectar & Ambrosia Restaurant, where we enjoyed a rich Greek Moussaka. A traditional Greek Moussaka is made by layering eggplant with a spiced meat filling and topping it with a creamy, baked béchamel sauce. It is a rich and satisfying dish usually reserved for special Sunday night meals or celebration dinners. Our meal and experience at Nectar & Ambrosia, an exclusive spot with only 14 tables on the terrace and 8 tables inside,was an experience we will not soon forget.
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Melanzane Arroste Sottoaceto – Roasted Eggplant in Balsamic Vinegar
For a taste of the Mediterranean at home, I can think of no better dish to prepare then Melanzane Arroste Sottoaceto – Roasted Eggplant in Balsamic Vinegar. My grandmother’s recipe is always a hit, with its vibrant zing of tangy balsamic vinegar and mix of fresh basil and mint coating dozens of pieces of smoky, roasted eggplant.