This dish combines the very best of Middle Eastern flavours – silky eggplant, earthy olive oil, pungent garlic and sweet balsamic vinegar. Sure to be the star of any appetizer platter, these balsamic marinated eggplant ribbons can be set out with a spread of olives, feta cheese and sun-dried tomatoes to create fantastic hors d’oeuvres.
I know what you’re thinking. Liver? Blech. Why not just eat entrails?! Well, I’m here to tell you that you’re right. Because technically liver can be defined as part of an animal’s entrails. But it’s also delicious. And just like everything else on Sophreakin’ good, it’s good for you.
Don’t get me wrong, these kale chips work great with regular green kale as well. But when I saw this royal purple foliage in the produce aisle, I couldn’t pass it up. I remember the first time I made kale chips. I took them out of the oven. I skeptically tried one.
I’ve tried making mayonnaise before with a whisk – it didn’t emulsify and tasted horrible and that’s when I gave up on the idea. Until the other day, when I was making baba ghanoush – the one thing I (used to!) use store bought mayonnaise for.
This baba ghanoush is a traditional Middle Eastern dish of roasted eggplant with tahini and garlic. This particular recipe uses oven-roasted eggplant and the addition of smoked sea-salt which, although not mandatory, brings a whole new depth of flavour to the dish. How does one even eat this stuff,you may be wondering?
Having been born in the former USSR, I have been exposed to Eastern European food my whole life. It doesn’t seem strange to me that a culture can base their entire culinary repertoire on potatoes and beets. And cabbage. More specifically, boiled potatoes and beets. And yes, even cabbage.