Today's stew consists of eggplant, tomato and lentils. Add diced eggplant, lentils, tomato and water. Even though the weather is still quite warm in Amsterdam, I notice that I'm starting to think more of warming foods like stews, that you usually cook during autumn
Sedona är ett förtrollande vackert område några timmars bilfärd från Grand Canyon. New Age-människor och Yogis har vallfärdat dit i årtionden då det sägs vara rikt på vortex points
Before visiting Italy I didn’t understand the point of eggplant. But Italy changed all of that and I discovered so many new ways of cooking with eggplant
This is a autumn stew with vegetables and red wine. En mustig höstgryta med grönsaker och rödvin. Om man inte vill använda rödvin då är det bara att utesluta det
Place eggplant on a baking sheet. Transfer eggplant tobaking sheet, cut side down. Arrange a small pile of spinach, capers, and remaining shallot on each plate alongside eggplant
Then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces. Use a brush (or a spoon) to brush both sides of the eggplant slices with sauce
Ingredients2 large eggplants150 grams of flour3 eggs500 grams of breadcrumbs8 tablespoons of tomato sauce300 milliliters of cooking oil150 grams of cooked ham150 grams of mozzarella cheeseOregano, to tasteSalt, to taste
The accompanying chicken stew was also a real winner here, actually the most delicious chicken stew I've made, flavored with sweet and sour sauce and mango curry
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