Sunday, January 05, 2014

Roasted Eggplant Pate

This is a delicious and easy-to-make spread, made by my beautiful and gorgeous wife. It resembles some of the Baba Ganoush recipes without cumin and parsley leaves often found in the ingredients.


2 Chinese (or regular purple) eggplants
2 garlic cloves
Olive oil (3-4 table spoons)
Lemon juice  (3-4 table spoons)
Tahini (1-2 table spoons)
Salt and paper


First, score the skin of the eggplant  (without piercing the flesh) and bake until soft (roughly an hour and a half). When cool to handle, cut them in half and scoop out the flesh into a bow. Then, using immersion blender, blend with the rest of the ingredients. As an alternative, it is possible to mash the flesh of the eggplants thoroughly, then "beat in" the rest of the ingredients using a fork.

Saturday, January 04, 2014

Grilled Portobello Mushroom and Halloumi Cheese

Sometimes, you really want something fried... or grilled... or something really messy. This one will hit the spot!


Ciabatta Bread
Portobello Mushrooms
Halloumi Cheese
Spring Greens Mix

Onion, Honey and Mustard Sauce (or simply Honey Mustard will do)
Roasted Garlic & Chili Aioli Dipping Sauce
Frank's Hot Sauce
BBQ Sauce


Marinate portobello mushrooms and thickly cut halloumi cheese in honey mustard dressing, mixed with a bit of Frank's Hot Sauce and BBQ sauce. Then grill the mushrooms (on both sides) and when done, halloumi cheese. We want it grilled, not melted...

In the meanwhile warm ciabatta bread, cut in half and spread mayonnaise on one side and roasted garlic and chili aioli sauce on the other side. When the mushrooms are ready and the cheese is on the grill, put everything on the bread, top it up with the grilled halloumi cheese and... Bon App├ętit!

All the ingredients, except portobello mushrooms and halloumni cheese can be easily substituted. For example, instead of ciabatta bread it is possible to use gluten free bread, or instead of mayonnaise it is possible to use humus and tahini sauce.