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Fried Eggplant with Honey is a popular vegetarian tapa in Spain. Nice crunchy eggplants deep fried in olive oil and finished up with a sprinkle of salt and good quality honey. Ever wondered about nice authentic vegetarian tapas ? This crunchy Fried Eggplant with Honey tapa is what you are looking for! Called ‘Berenjena con miel’ in Spanish this tapa originate from the south of Spain. Nowadays, you’ll find it in about every tapas bar in Spain. It’s usually served with a nice honey or a darker cane syrup and a nice sprinkle of salt. A great sweet and salty dish! Golden rule of deep frying with olive oil Knowing the common eggplants contains lots of water which makes them often saggy once cooked, the only way to make them relatively firm and crisp is by coating them in a light coat of flour and breadcrumbs and fry them up at high…

A tower or lovely colours this mini ratatouille. Also, a fun twist on a French classic with roasted eggplant, zucchini, tomato, red bell pepper and goat cheese served with a Spanish Salsa Verde. This mini Ratatouille is my favourite vegetarian dish, plus it’s so healthy and easy to make. This version is a mini one, a tower of all the classical ingredients topped with a Spanish salsa verde. There are so many versions of ratatouille out there, some with capers and a touch of vinegar (caponata) or spiced up a bit with Espelette pepper in the Basque region, etc. Most of the time aromatized with thyme, marjoram, laurel and other Mediterranean aromatic herbs. Some other times they add goat cheese or olives to the ratatouille. A pretty polyvalent dish! This ancient 18th-century French dish is usually served as a side dish to meat or fish. Usually made in a casserole,…

“Coca” is a Catalan, or northern Mediterranean coast of Spain, traditional dish. In other words, it’s a Catalan Pizza made with a touch of olive oil resulting into a crusty soft bread sometimes thick and other times thin and crunchy. They do all kind of “Cocas” in Catalonia, from sweet to savoury, minis to long and large, thin to thick and most of the time into rectangular form. One of my favorite is the “Coca de recapte” which means “leftovers coca” and mainly it is an eggplant, onion and pepper in escalivada (smoky, roasted veggie) but it could also contain meat, etc. because its name says it… it’s “a leftovers” coca. This version of coca, I’ve posted here, is a similar one although I’ve added a touch of goat cheese (my leftovers of the day) and let go of the whole roasting part. Cutting the cooking time by 1 hour. You could also add anchovy to…

  Spicy Sichuan beef-mushroom stuffed eggplant is a bite into a mildly hot and comforting meaty dish accompanied with an earthy Sichuan style sauce. This recipe is not a traditional Chinese recipe, although flavored with all the great Sichuan flavors, it’s a twist on my love for Sichuan flavors. A great dish if you feel like a rich and spicy meaty dinner with an oriental flare to it. The secret in this recipe lays in the fermented broad bean paste called Doubanjiang, more precisely Pixian Doubanjiang. This paste is a jewel from the famous Chinese region, it brings a rich, salty, spicy kick to the dish. Although, in our days, many household use a Doubanjiang made with mostly oil or fermented soya instead of beans which result into a quite different result. So if you want to get your Sichuanese recipes taste like the real deal, take care to buy the authentic Pixian Doubanjiang at your favorite Asian market. This Sichuanese paste…

Chinese Eggplant Stir fry (Sichuan Style) recipe is a sweet and sour side dish with a note of heat to it. A quick and simple way to enjoy these firmer and sweeter Chinese eggplants. Chinese Eggplant Stir Fry (Sichuan Style) recipe is a delicious dish from the Chinese region of Szechuan. Made with these long Chinese eggplants you’ll find in any Asian market. They stir fry them usually with a bit of minced pork in this unctuous sauce. This vegetarian version is so easy to make, and done in no time, it goes perfectly with rice, or noodles. Szechuan or Sichuan? Both are right! It all refers to this Northern Chinese region, although Eastern Chinese would say Szechuan and Western ones Sichuan, both are correct. The Chinese eggplant Asian Eggplants are longer, firmer and less bitter. The long asian eggplants have a firmer texture and a less biter flavour in…

Easy Baked Ratatouille Provençale is a colorful vegetarian dish consisting of thinly sliced zucchini, eggplant, tomato and bell pepper swimming in a tomato, goat cheese, thyme sauce drizzled with olive oil and a few olives. Easy Baked Ratatouille with Olives is such a delight for the eyes and the taste buds. Really simple to make under 30 minutes. Simply need a mandoline and you’ll get this fantastic looking and tasting dish made in no time! The secret of this dish lay at the bottom of the dish. A sauce made with; goat cheese, tomato, garlic, pepper and thyme. When merging with all the top veggies it turns into a splendid explosion of flavor! I usually serve ratatouille with rice, or couscous, and make sure to add the bottom juice all over the rice. Goat cheese in ratatouille? Even the biggest goat cheese sceptic might fall for this one. You’ll see… it gives the ratatouille a whole new…

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