Browse Tag

Eggplant

My crunchy three cheese and veggie panino: “Blame” it on the celery sticks!

Yes, I want texture – and I’m looking at you, celery stick. Why did you have to make my three cheese panino so crunchy and delicious? Firm and perfumed, with an emerald appearance and a lovely bite, you are the perfect addition to lunches in a hurry – and you are here to stay 🙂

We’ve always been celery root fans – but sticks? Not really. My mom and aunt never used the sticks in their cooking, and eating them raw was unheard of. They would add shredded celery root to soups and stews and would throw away the stalks – or, in the best case scenario, they would use the stalks as a “filler” when canning stuffed peppers or cabbage.

Since coming to this country I have learned there’s more to celery sticks than meets the eye, and my appreciation of them has increased. My mom used a few sliced sticks in a soup just before she left for Europe: I simply couldn’t believe how much the flavor of the soup had been enhanced! Still in awe, I decided to use celery sticks in a panino. The recipe below is the result of these recent “celery experiments.”  Keep Reading

The roasted red pepper and eggplant dip of my childhood: So pure, so rustic, so flavorful

I used this dip the other day in a panino and absolutely loved it! It is the perfect dish to make now, when summer is on its way out and lets fall take over, and when the local markets are starting to sell plenty of produce at a reasonable price. This roasted pepper and eggplant dip is one of my favorite foods ever, and it gets better the more you let it “marinate” in the fridge – this gives its ingredients enough time to infuse with each other’s flavor and to create a multifaceted harmony of various tastes and aromas.

This is a dish my mom and aunt used to make very often when I was growing up. They would prepare large batches, which they would can for the winter ahead. The canned dip would last us the entire winter: nutritious, flavorful and light, it would remind us of the beauty and warmth of seasons past. To us, this was both a flavorful and a functional dish: it satisfied a need, and told a story.
Keep Reading

Eggplant salad: A restrained baba ghanoush

IMG_20130810_112920_854

This is a dish I grew up with as a child, and I absolutely love it. I remember my mother and my aunt making this regularly during the summer months, and freezing lots of eggplants in plastic bags for the winter. Back then, we did not have a food processor or a blender, and my mom used to spend a lot of time mincing the roasted and peeled eggplants with a knife, in an attempt to turn them into a puree. The process was time-consuming and the result was far from perfect: despite my mom’s best efforts, the salad usually had lumps in it. Thankfully, modern kitchen gadgets make this dish a breeze to prepare. Keep Reading