Eggplant
Spiral Vegetable Tian
A vegetable tian is a composite of roasted vegetables sometimes with cheese on the top, layered attractively in a shallow dish. The vegetables are usually sliced into coins and arranged in an alternating manner to form a colorful display. This beautiful dish uses the abundance of summer vegetables like zucchinis, summer squashes, eggplants, tomatoes, potatoes, [...]
Round or oval eggplants really do resemble their namesake. The name eggplant was apparently given by the Europeans in the eighteenth century because the variety they knew then had fruits whose shape, size, and color looked like goose eggs. In Malaysia, these round eggplants are known as Indian eggplants or brinjals, used mainly in curries [...]
I hope you all had a wonderful Father’s Day weekend. This year I got to celebrate with my Dad here in Kuala Lumpur, Malaysia. It was wonderful that my brothers from out of state were able to return for the weekend as well. Unfortunately, I cannot be in two places at the same time but [...]
Continue reading about Pan Fried Eggplant with Garlic Chili Vinaigrette
Moussaka is an eggplant based casserole dish native to the Mediterranean and the Middle East. It comes in a range of styles and flavors. Some are not layered and look more like a stew. The Greek version is the best known and has layers of eggplant, tomato sauce, and meat (lamb or beef) topped with [...]
It has been really nice outside. The days are bright and sunny with temperatures in the 50′s. Not exactly warm, but a light sweater or a long sleeve shirt makes it very comfortable. It’s cool and refreshing. There are also lots more fruits and vegetables in the produce section at the grocery stores now. I [...]
Around Minnesota and Wisconsin, many of the rural communities observe Lent leading up to Easter with fish fry events. As such I am taking the opportunity to explore some fish dishes from different cultures. The first fish dish in this series is the Salmon Curry cooked in a terracotta pot. I recently found this red [...]
There are many varieties of eggplant but I like the Chinese eggplant best. It is long and slender and has a deep purple color. The skin is thinner and the flesh more tender as compared to some of the rounder varieties. Eggplants are capable of absorbing a large amount of oil when fried. To avoid [...]
