Tagged with eggplant

Smoked Eggplant Ravioli in Broth

Smoked Eggplant Ravioli in Broth

This elegant dish was inspired by something served at Aga in Italy during our recent vacation. First eggplant is smoked, then a broth is made from the eggplant skin and the eggplant pulp is reduced to become a filling for ravioli. The ravioli are then served in the eggplant broth. The smoking adds a nice … Continue reading

Lamb Scaloppine with Balsamic and Roasted Eggplant

Lamb Scaloppine with Balsamic and Roasted Eggplant

Happy Easter everyone! With Easter we celebrate Spring by eating eggs and lamb. Recently I posted a recipe for veal scaloppine with balsamic, and blogging buddy Kathryn aka Anotherfoodieblogger commented that it could also be made with lamb. I really liked that idea, especially since I had purchased some lamb loin fillets and had not decided … Continue reading

Lamb Shank with Eggplant and Yogurt

Lamb Shank with Eggplant and Yogurt

This recipe is best when cooked sous-vide, but it is also great to prepare in the oven. The two sauces are what take it over the top. Even if you don’t like lamb or you don’t cook sous-vide this post is worth reading, as the delicious yogurt sauce will also work with other dishes. It … Continue reading

Lamb-Eggplant-Potato Mosaic

Lamb-Eggplant-Potato Mosaic

Usually I am a substance over form kind of guy, but this time around I went for the look — without forgetting about flavor of course! The flavors in this dish are a classic combination: lamb, rosemary, eggplant, and potato. I decided to cut all ingredients into cubes of roughly equal size, and serve the … Continue reading

Eggplant with Buttermilk Sauce

Eggplant with Buttermilk Sauce

I don’t like hypes. A hype is usually a reason for me to stay away from something. I appreciate something because of its qualities, not simply because others appreciate it. That’s why it took me years to start reading Harry Potter. I’m not foolhardy, I actually liked it and read all of the books (in … Continue reading

Bison Ribeye with Eggplant

Bison Ribeye with Eggplant

Bison is not usually available around here, so when I saw a bison ribeye I picked it up at once. Great meat like that needs very little, so I decided to only ‘warm age’ it sous-vide, and then quickly pan sear it. As a side I roasted some pink eggplant. It was very simple, but … Continue reading

Tian Provençal

Tian Provençal

When I saw Richard McGary’s vegetable tian, I knew I’d prepare one too. A tian is actually named after the traditional earthenware dish they are made in. There are vegetable tians, meat tians, and fish tians. I wanted to prepare a tian as a side dish, and so I chose a very traditional tian provençal … Continue reading

Eggplant Caprese Pasta Salad

Eggplant Caprese Pasta Salad

Pasta salads are great summer food and perfect as a side for a cook out. I like to prepare pasta salads with lots of vegetables, as a cook out or BBQ as we call it here usually involves a lot of meat. For some variation from a Greek style pasta salad, I prepared this pasta … Continue reading

Lamb and Eggplant Meatballs

Lamb and Eggplant Meatballs

Just a week after returning from my cooking on the boat adventure I have another challenge lined up, as we are participating in the gay pride canal parade in Amsterdam this Saturday and that requires a lot of preparation. As a result, I’m not cooking very elaborately this week and nothing that I haven’t blogged … Continue reading

Caponata

Caponata

Caponata is a sweet & sour Sicilian dish, consisting of eggplant simmered in tomatoes with other ingredients such as olives and pine nuts. It is eaten either as antipasto (appetizer) or as contorno (side dish) and can be served warm or at room temperature. As with many traditional Italian dishes, there are a lot of different versions … Continue reading

Pink Eggplant

Most eggplants you see are so dark purple it’s almost black. In Italy a delicate variety is cultivated with a lighter color that is almost pink and often partially white: melanzana rosa. Not only the color is more delicate, also the texture and taste are more delicate. I tasted pink eggplant for the first time … Continue reading

Japanese Simmered Eggplant

I made this simmered eggplant dish as a side for the wagyu teriyaki. I adapted the recipe for Spicy Eggplant from “Japanese Cooking: A Simple Art” and the result was delicious. If you serve it in a nice bowl (as you should with any Japanese food), the result will be impressive even though it’s quite … Continue reading

Pasta with Lamb, Vegetables, Honey & Thyme

I used to make this Italian-French fusion dish that I had invented myself on a regular basis, but hadn’t for a while as I was concentrating on more traditional dishes. I wanted to make something with lamb, remembered this dish and realised that I hadn’t blogged about it yet. So I made it again and … Continue reading

Dengaku

Dengaku is Japanese grilled food coated with a miso topping. Basic dengaku is grilled tofu with dengaku, but since I don’t care for tofu (and Kees even hates it) I decided to make eggplant and scallop dengaku. The flavor of the miso topping is quite strong, so don’t use too much of the topping and … Continue reading

Tempura

Tempura is one of my favorite Japanese dishes, that was actually introduced into Japan by the Portuguese in the 16th century. Seafood and vegetables are battered and deep-fried and served with a dashi-based dipping sauce. Just like with sushi you are probably not able to obtain the quality of professionally made tempura, but if you … Continue reading

Lamb-stuffed Eggplant

I invented this dish myself, so as far as I know it is not an authentic recipe unless I recreated it by accident. It’s definitely Mediterranean though. I love the combination of lamb, eggplant and rosemary and that’s why I created this dish. I’ve been making it for years and have made small improvements over time. … Continue reading

Japanese Chicken loaf with Eggplant and Ginger

My favorite Japanese cookbook is “Japanese cooking: a simple art” by Shizuo Tsuji. Since some ingredients are hard to come by outside of Japan and because I don’t have a very good reference (unlike Italian food, in many cases I don’t have a clue what it is supposed to taste like) I haven’t cooked as … Continue reading

Ratatouille

Ratatouille

A classic side dish with meat such as steak or leg of lamb from the Provence in the south of France is ratatouille. Here’s my version that I made today to go with a ‘warm aged’ rib steak cooked sous-vide. It seems a lot of work to sauté the vegetables individually, but since you are sautéing … Continue reading