I’vebeen sick for five days now, a pharyngitis that developed I don’t know where,but it’s making myself miserable with fever, sore throat and all those annoyinglittle extras that come with house confinement. All mixed together with a humiddose of winter and the occasional rain, let’s say I’m not in my sunniest mood.
Ihave a dinner with friends to prepare for next week, but can’t even getmyself interested in looking for some new recipes to make. The list of ideasis getting shorter by the minute; it started with a bit of everything, which isthe way I like to do it.
I haven’t had them over for a long time, not once since moving into the placewhere I live now. So my vision is of great food, flowers, music, a table with adisplay of gorgeous dishes, all very colorful and tasty, the refrigeratorbrimming with even more inviting things to eat… you get it right?
Well, now, as I write this, my list has been reducedto five recipes, all of which I can do with my eyes bandaged. And I’m justhoping for a tidy place. Let’s hope things get sunnier these next fewdays.
Meanwhile,I leave you with a super recipe for spiced eggplants. Super because it’s sofast and tasty, you’ll probably want to make it often. It’s pretty much in thesame line as this fennel one, a trend in my kitchen that Idon’t feel will disappear soon.
GRILLED EGGPLANTS WITH HONEY AND SPICES
Makes 4 servings
1½ pounds (700g) eggplant
1/3cup (80ml) olive oil
1clove garlic, crushed
1teaspoon smoked paprika
1teaspoon coriander seeds
Pinchof cayenne pepper
1teaspoon cumin seeds
3Tbs fresh parsley, chopped
Saltand freshly ground pepper
2Tbs red wine vinegar
1cup natural yogurt, seasoned with salt and pepper, optional
Sliceeggplants in medium thick rounds.
Crushor grind coriander and cumin seeds. I do it with a mortar and pestle.
Mixoil, garlic, honey, coriander and cumin, paprika and cayenne pepper in a smallsaucepan. Cook for 2 minutes over medium heat. Reserve.
Puteggplant slices in a tray; brush both sides with honey spice mixture. Seasonwith salt and pepper.
Heatgrill or skillet and cook eggplant rounds until golden, about 2 minutes perside. When you turn them brush with any remaining honey mixture and continuecooking.
Transferto a serving platter and add the vinegar evenly over rounds.
Sprinklewith chopped parsley and serve at room tº with natural yogurt on the side.