Not for the faint hearted, these SPICY aubergines are stuffed with lentils, making them a wonderful vegetarian main meal or appetiser. You can add minced meat (ground beef) if you wish, but I find that the Puy Lentils used in this dish have quite enough “body” already! These are based on a Turkish recipe called Imam Bayildi – but I have “pepped” them up a bit by adding Cayenne pepper, chili & the lentils! Do not forget the essential finishing touch – the minted cumin yoghurt, it “cuts” through the heat of the cayenne pepper. Serve these with a crispy salad and crusty bread.
Very easy to prepare. This flavorful dish is popular in Barcelona, where it is often served in wide soup plates and eaten as a light main course. Garbonzos is another word for chickpeas.
This subtly flavoured dish is from Catalonia; an historic country in southern Europe. Geographically it’s the North West corner of Spain and a sliver of neighbouring France. Barcelona is the capital city.
This light, fresh and flavoursome salad makes an unusual but delightful accompaniment to many dishes.
A quick and delicious recipe from the Chicago Tribune that makes delightful use of our garden bounty of escarole. We have made a nice vegetarian dinner of this with freshly steamed rice. Of course, then this only served two instead of the listed four (LOL). They said, “Jose Garces uses dried guindilla chilies, but more common Anaheim, California or guajillo chilies can be substituted. This recipe is adapted from his book, “Latin Evolution.””
