I personally prefer it eaten cold but the Middle East left a strong influence on the way I prepare my food and still using the same ingredients, I like to break down the cooked eggplant with a fork to make a paste and add it to all the other cooked kapunata ingredients.
This makes it great as a dip or as part of a sharing plate with other fresh salad ingredients.
I finish off this dish with chopped cherry tomatoes and lots of mint.
It is also amazing simply spread on Maltese bread with the fresh tomatoes and mint used as a garnish.
This is a smart and quick kitchen creation and just as delicious served cold with a green leaf salad in the summer. No need to make a sauce. I just used canned chopped tomatoes. Who wants to spend hours in a hot kitchen during Maltese summer months?
‘the best way to get that really smoky taste is to cook the eggplant on a barbecue or open flame and when a barbecue is not available, directly on to the ring of a gas stove BUT .. it creates a mess and as an alternative roasting eggplants in the oven without cutting or piercing them imparts a delicious mild smoky flavor. The flesh … Read More Smoked Eggplant and Spinach Layered Salad
So simple and straighforward, everyone loves this dish. I always add dried mint whenever i use fresh mint, just a touch, it seems to bring out more of a rounded flavor and gives the overall taste more depth without the addition of too many flavors.
For this recipe I use common ingredients typically found in every Mediterranean kitchen. The vegetables are baked in an airtight parcel in their own steam and juices with just a touch of olive oil capturing all the flavors found in fresh vegetables. For two portions you will need: 2 cloves garlic finely chopped 2 potatoes, washed, skin on, thinly sliced 1 onion cut into … Read More Vegetables al Cartoccio
Beautiful murals in the old Palace Aubergines are always abundant on the island and I love this quick and easy to prepare classic North Italian dish using ingredients popular in Southern Italy. I am making it today with a bit of a local twist and I am crumbling up with fresh soft gbejna cheese sandwiched between the eggplant layers . So many people assume that … Read More Melanzane alla Parmigiana, a healthy nearly oil free version