Tags
Eggplant, fennel bulb, garlic granules, herbs, Onions, red bell pepper, red pepper flakes, Tomatoes, zucchini
Every now and again, you happen on a dish that’s just perfect. This is that dish. It’s a positively delicious dish. It’s loaded with rich flavors and vivid colors. Though it’s absolutely best made when the garden is overflowing, it transcends seasons. And perhaps best of all, it goes together quickly and is even better made ahead and eaten at room temperature. Continue reading
I probably shouldn’t be calling this Sicilian Eggplant, since I’m not only not Sicilian, hell, I’m not even Italian. This may seem like it has non-Italian flavors, but we need to remember that the Moors “visited” Sicily for quite a number of years. Therefore, this has many of the flavors they left behind, after they moved on. You know, things like raisins, pistachios and cumin. It matters not what those flavors are, it’s still darned delicious. 
You may have heard rumor that The Goddess has a torrid affair going. Don’t worry your pretty little head about it, The Spicy Honey knows all about my relationship with eggplant. I love it (and him!) in any and every form, but roasted (not him!) is I think perhaps, my favorite. 
We had a fantastic eggplant appetizer at 
Roasted vegetables are a thing of beauty, with their intense flavor and wonderful textural qualities, with just a hint of smokiness from the grill. With good bread, then make a wonderful Muffuletta that would make New Orleans proud! 
Goddess Cooks 