Tag Archives | Eggplant

Herb & Lentil-Stuffed Eggplant Baked in Tomato Sauce

Lentil & Herb-Stuffed Eggplant

Eggplant is a funny one. Many people say that they don’t like it, but it is tricky to cook, so I can’t help but think that some of those people have only tried it when it was poorly prepared. It is so exotically beautiful with its big round curves and deep purple sheen, it’s at least got to be worth a second chance, right?

Lentil & Herb-Stuffed Eggplant

I happen to be a lover of eggplant (or aubergine, a more suitable, dignified name that the rest of the world seems to call it). It is bland and creamy and a willing, soft vessel for flavour. It’s like the beanbag chair of foods (if the beanbag chair looked like a modern Scandinavian recliner until sat on/cooked at which point it turned into a beanbag chair). Am I selling it? I think I’m off topic.

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Za’atar Roasted Veggies with Golden Buckwheat

Zahtar Roasted Vegetables with Golden Buckwheat

Buckwheat is one of my favourite grains. It isn’t actually a grain at all but a seed that is related to rhubarb (I don’t hold this against it), and it is gluten–free, despite its confusing name. So complicated and exotic for such a happy, doughy, laid back…..ingredient. It is not very dense, you can actually eat it raw (like in my fave dry cereal here), or scatter it on top of anything that needs a bit of chomp, like this delicious coconut yoghurt.

Zahtar Roasted Vegetables with Golden Buckwheat

When it is cooked it reminds me of short grain rice or barley. Really comforting and ‘fat’ which may have something to do with the fact that it has the longest transit time in the gut of all of the ‘grains’. For this reason, it helps you feel satisfied and is also a great blood sugar stabilizer, which is crucial in fighting and preventing cancer.

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Lentil Salad with Roast Squash and Babaganoush

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At first things started really simply, I was going to do a post on roasted squash. It is the right time of year, and I personally can’t get enough right now (what tomatoes?). But then, pomegranates are suddenly here too. They have joined the morning cereal, and I have rogue red splatter all over the kitchen. And what about all of those warming spices as it gets chillier outside? Roast squash quickly became a part of a recipe instead of the recipe itself because apparently it’s been an inspiring week for my food brain.

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We are in the Eastern Mediterranean this week, mostly because I was cleaning out my cookbooks last week and my Ottolenghi book, Plenty is now in my line of vision every day. You know the one with the eggplant and pomegranate seeds on the cover? This book is so full of some of the best food porn, I rarely get past the pictures. So, a bit of Ottolenghi/Vancouver fusion is the result. Don’t worry, it tastes good.

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