Tuesday, August 11, 2020


From here 


  • 2 large eggplants, about 3 pounds
  • 6 large red bell peppers
  • Salt and black pepper
  • 1 garlic clove, finely chopped
  • Juice of 1 lemon
  • 1/2 cup good-quality olive oil
  • Optional: 1 tablespoon finely chopped parsley


  1. Gather the ingredients.
  2. Heat oven to 475 F.
  3. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black—about 30 minutes.
  4. Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
  5. Peel off and discard blackened skins, stems and seeds.
  6. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.
  7. To serve, transfer to a glass dish and sprinkle with chopped parsley for garnish if desired.


Made half portion; used food processor; didn't remove eggplant seeds

Thursday, August 06, 2020

Baked Eggs With Beans and Greens

From here

  • 2 tablespoons olive oil
  • ½ pound sweet or spicy Italian sausage, casings removed (optional)
  • 1 medium yellow onion, thinly sliced
  • 1 (15-ounce) can chickpeas or white beans, drained and rinsed
  • 2 garlic cloves, finely chopped
  • Kosher salt
  • 1 (28-ounce) can whole tomatoes, gently crushed by hand
  • 4 cups stemmed and packed roughly chopped greens such as spinach, kale or Swiss chard
  • 6 large eggs
  • Black pepper
  • 2 tablespoons mixed herbs, such as Italian parsley and basil, for garnish
  • Grated cheese, such as pecorino or Parmesan, for serving (optional)
  1. Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
  2. Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
  3. Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.

Bake the eggs on the longer side