Potstickers, Mediterranean Touch

Came up with a new filling: chicken and eggplant.
Two globe eggplants (about 1.5 lb) halved, deeply scored, salted, sprinkled with cumin seeds and brushed with olive oil and roasted on thyme branches in 425F convection oven until sligtly charred and soft. The flesh is scooped out and drained. Don’t discard a skin before trying snacking [...]

Read Full Post »

Curried Lobster and Eggplant Soup

Great idea – used apple brandy – enhancing the eggplant sweetness and adding to the overall exotic flavors of curry (Vongerichten).
served over boiled carnaroli.

in the morning used rice leftovers to make a cake with egg yolks, yougurt and raz-al-hanout. Served pieces of crispy (but fluffy inside) cakes with the soup poured around. It was even [...]

Read Full Post »