Eggplant

Roasted Vegetables with Pesto

March 21, 2013
Thumbnail image for Roasted Vegetables with Pesto

After my recent rant about pesto, I thought it only fair to share a new dish using home made pesto sauce. This recipe gets bonus point for being easy. It’s something you can throw in the oven to cook, then grill a piece of fish or chicken while it’s cooking and you have a meal in about half an hour.

These vegetables are something I’ve been making at least once a week for the past couple of months. To give credit where it is due, the dish was inspired by my mother, who offered up some vegetables out of her refrigerator before going out of town for a week. She suggested I roast the eggplant and tomatoes together with the mushrooms. I added a few other ingredients and served it during a weekend away with friends. Wouldn’t you know, it was a hit? The roasted mushrooms seemed to be …

Read the full article →

Cambodian Roasted Eggplant and Pork plus a Giveaway!

November 1, 2010
Thumbnail image for Cambodian Roasted Eggplant and Pork plus a Giveaway!

There are certain combinations of flavors which are considered classic and always paired together; chocolate and peanut butter, tomatoes and basil, or tequila and lime. For me, eggplant and pork have always been a favorite. It’s not uncommon to see this pair across many different cuisines; it’s common in Chinese stir-frys, Thai curries, Italian pork stuffed eggplant, and Latin American stews. One of the first recipes I put on this blog was a pasta with eggplant and pancetta.

We saw eggplant and pork frequently on menus in Cambodia and ordered it often. It can be found everywhere from street stalls to high-end Khmer restaurants. As many times as we ordered it, each verson was different; sometimes the pork was ground and other times it was sliced. Most of the time the eggplant was roasted, but occasionally it was cubed.

This dish is my take on the Cambodian Roasted Eggplant with …

Read the full article →