This Mediterranean sauce really fits the bill tonight. Its rich, chunky texture and flavor begs a second helping, which is of little concern: it’s a healthy sauce.
It would also be wonderful served over couscous or farro; I’ve always enjoyed eggplant sauces quite spicy, but I’ll leave that to your discretion.
I often regard fresh basil as more of a main ingredient rather than a small bit of seasoning to add at the end; this recipe is no exception. I’m always happy to find large packages of very fresh basil leaves prominently displayed (at a reasonable price) when shopping at Hiller’s.
Eggplant is a sponge for oil; you may find it easier to spray the eggplant with cooking oil spray before roasting it. I prefer the flavor of poured oil to sprayed, but I’ll admit the spray option works well for coating certain vegetables, eggplant in particular, before roasting.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
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enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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