Inspired by the flavours in caponata, so Italians, don't shout at me. This is handy to use up the ends of aubergines, which is why I made it as I hate throwing anything away. The juices cry out for a good chunk of bread to mop them up. 10-15 ripe cherry or baby plum tomatoesExtra …
Watching YouTube videos of Korean and Japanese cooking does make one want to have ALL OF THE THINGS. 1 large aubergine1 green pepper*2 tbs vegetable oil1/2 tablespoon gochujang (Korean red chili pepper paste) 1 tablespoon soy sauce1 tablespoon rice wine or mirin or sherry1 teaspoon minced garlic1 teaspoon sugar1 tablespoon sesame oil as a seasoning1/2 …
I never, ever get tired of aubergines. This is one of my favourite ways of cooking them, and works for a speedy dinner! I baked them at 160C fan. Maple syrup works just as well as honey. 🙂 https://videopress.com/v/LMUwycax?preloadContent=metadata Stage one and stage two!
Aubergines/eggplants are much maligned. I know that. But I love them so much! Here is a very simple way of cooking them, no fuss, and not a lot of mess. My friend Liese in Athens still makes this, many years after I gave her the recipe, and that makes me smile every time I think …
I saw Sabrina Ghayour's Halloumi and Carrot balls in Bazaar, but had no carrots. Or dill. I did have halloumi, but I needed that for something else. Then I remembered an aubergine that needed using, so I switched from the island of Cyprus to the island of Sicily.Caponata is a vegetable stew, sweet and sour …
I’m not one to throw much away, unless forced to by mould (and then not always) or circumstance, so when I have not quite one serving of a really good dish, I want to make it into something equally as satisfying, and maybe have enough to freeze some. I’d made a Lamb, Leek and Chickpea …
The things I do for my colleagues. Ed mentioned that when he’d been on holiday in Croatia, he’d had this gorgeous dip made of aubergines and red peppers, and was bemoaning the fact that he hadn’t been able to find it since. I was pretty sure I’d be able to find a recipe, and I …
As you turn into Crawford Street, a waft of scented shisha smoke greets you gently. I love that smell, because you know that, pretty much, there will always be very good food indeed nearby. I have a bit* of a love affair with scents and tastes of Middle Eastern food. Cyprus was invaded by everyone, …
My friend Cat recently made these, and foxed her friends because she’s vegan, and these looked a lot like meat in her post. After some confusion, and explaining, the recipe for these rather lovely aubergine and olive balls was shared. Cat’s was from the Abel & Cole recipe book, and the one I’d seen was …
Well no, not actual aubergine marmite (though...hmm....) but aubergine really is the marmite of the food world. The amount of people that loathe it, and the amount that adore it, seems to be about equal amongst my friends and, to be honest, given how I have had it cooked in this country, I can …
COOKWITCH'S CREATIONS 