Wednesday, February 24, 2010

Eggplant Dip, Roasted Squash, Greens...

We had a nice yumfest last night.

A cute squash (called Delicate Squash!) was delicious roasted with nutmeg, a bit of chili and maple syrup.

Lovely greens with lemon and garlic.

A lonely eggplant got turned into a spread for naan.

Eggplant Spread

1 large eggplant, skin removed, cut into small pieces
1/2 zucchini, cubed
3 shallots, minced
1/4 cup golden raisins, chopped
1 cloves garlic, minced
2 tsp ginger, minced
1/2 cup tomato juice
1/3 cup chopped baby tomatoes (from my garden last summer!!!)
1/2 cup white wine
2 tsp curry powder
1 tsp turmeric
1 bird's eye chili, finely minced
1 Tbsp sugar (I used palm sugar)
Olive oil

Sautée the shallot in olive oil. Add the rest of the ingredients and let it bubble away for at least 30 minutes.


sherimiya said...

Hi Marysol,
Your blog is simply lovely. The photos, the unique recipes, all of it! Thanks for linking me; if you hadn't, I wouldn't have found you. :)

Marysol said...

It's my pleasure!! By linking you I am reminded to go see your blog every day, I love it!!!

I searched Chinatown (in Ottawa, Canada) for containers and decorations like yours, and only found some toothpicks. I can't wait to have children to make them lunches like you do, that is what makes childhood magical.

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