Shortie but Goodie: Oven-Baked Eggplant

I like baked stuff a lot these days. This baked stuff is a super easy dish or appetizer and a favorite for the summer time (or those yucky winter months when a hit of Italian-style goodness is everything).
Eggplants are cheaper in the summer, of course, but if that is not an issue for you, then knock yourself out right away.


Oven-baked Eggplant

1 -2 eggplants (really fat ones if you can get them)
100 g tomato paste
100 g grated parmesan cheese
a bunch of fresh basil leaves
a sprinkle of freshly ground black pepper

  • cut eggplant lengthwise in thin slices (3-5 mm, yes you can)
  • grill in the oven on a reck until they are soft (no baking sheet at this point will speed up the process), at about 200 degrees Celsius
  • remove from the rack to cool a bit, cover rack with a baking sheet
  • spread a thin layer of tomato paste on each slice, stick a basil leave on top and put the slices next to each other on the rack, add pepper
  • cover everything with grated cheese
  • bake for 10 mins at about 200 degrees Celsius or until the cheese is golden

Serve with ciabatta or any kind of (toasted) bread you like. This also goes well with tomato butter.

Also, as always, feel free to add as much garlic as you like. Timing-wise, I suggest drizzling the tomato pasted-ed eggplant with garlic oil before adding the cheese.

If you want to keep it vegan use toasted nuts or breadcrumbs instead of the cheese.

Shortie but Goodie: Tomato Butter

I recently heard of apple butter. Then I found out that apple butter contains no actual butter, and was a bit bummed. I will not do this to you. Tomato butter is made with butter.

So, uh… Like tomatoes? Not afraid of fat? Often consume bread and bread-like substances and need something to smear them with?

I’ve got you covered! Try mixing up this simple yet delicious concoction:

Tomato Butter

250 g butter or margarine
1 jar sun-dried tomatoes in oil
150 g tomato paste
Loads of thyme, oregano and other Italian herbs you like
Pepper, salt

Continue reading Shortie but Goodie: Tomato Butter

Shortie but Goodie: Semifreddo Recipe

For some of you it’s Thanksgiving season and that probably means tons of food. While I don’t deal in turkey and I still use my mom’s very puristic mashed potato recipe (only potatoes, salt, pepper, nutmeg, butter and milk go in there, no fancy cream cheese or other spices), I do have a few ideas about dessert.

However, I have never made a pumpkin pie in my life. But! This honey semifreddo recipe is so, so easy. And you can make it ahead of whatever event you’re planning. I made this for my parents a while ago and they loved it, too.

This is it:

I only made a few slight changes: I used 200 grams of a very dark honey and regular cream and then left it to freeze overnight instead of just a few hours.

You may be tempted to leave out the toasted pine nut topping and probably also the honey drizzled on top, but try not to. It really makes a difference.

PS: Here’s a funny/serious bit about Thanksgiving with the brilliant Franchesca Ramsey: