Tags
Asian eggplants, bell pepper, broth, chili garlic sauce, Eggplant, Garlic, ghee, Mushrooms, Onions, pomegranate molasses, rice flour, Spices, Walnuts
I love eggplant…my favorite ways are usually the way the Asian use them. Salty, sweet with a crispy exterior and a creamy interior…but, then there’s baba ganoush. And the Brazilians serve it simply grilled, with maybe a drizzle of olive oil and vinegar. Okay…so it really doesn’t matter in what cuisine the flavors lay, I’m there for eggplant! Continue reading
This is a summer salad. Yes, it can be made anytime of the year, but when the cucumbers and tomatoes are in season, it’s spectacular. It’s a nice picnic or BBQ side, too. And as always, it’s very flexible. But, no matter what options you choose, it’s delicious. 
From time to time, one needs to “cook the pantry/fridge”. Things accumulate and are pushed to the back. So being in self-isolation, now and again, one needs to look deeply into the crevices that things slide into…like that box of partially used, dry falafel mix. It’s a challenge to use things in new and creative ways. That’s how this eggplant dish came to be. 
This was one of those recipes that you read and think, “Oh, my God…I need to make this right now”…except it’s two o’clock in the morning and you’re reading cookbooks because…who knows why? Except you aren’t asleep. But, the next morning…okay, later in the morning, I was in the kitchen peeling pears! 
Caponata is incredibly delicious. It is the perfect end-of-the-summer-garden dish to prepare. This version “twisted” or “evolved”, as I was searching through the garden. Only it’s roots are traditional. Then it wanders. And it wanders into pretty, delicious territory. 
I don’t know about you, but I’m a sucker for a good bean salad. I ran across a recipe for a bean salad, using garbanzos. I like garbanzo beans, but I prefer kidney beans for a salad. They’re a bit softer and they’re just prettier…and you know, it’s all about how it looks! 
Goddess Cooks 