Miso Eggplants

Miso Eggplants

The oven roasted veggie addiction is back ! As soon as the heatwave was over, I was craving roasted veggies and obviously, I went for my favourite summer season veggie: eggplants! To change from traditional oven roasted vegetables, and also because eggplants are not best simply being roasted, I decided to season it and particularly enjoy the miso and eggplants combination. This recipe origins from Japan traditionally called Nasu Dengaku, and trust me this is to die for. This is a perfect side for any asian inspired meals, and can be added to various dishes: rice or noodle based are the perfect match.

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Aubergine and Lentil Stew

Aubergine and Lentil Stew

Light summer stews are just amazing to enjoy comforting, flavourful food that you can have either hot or warm. It’s part of those meals you can batch cook and eat up to a few days in a row without getting bored of having ! This vegan aubergine lentil stew is such a nice dish to make and does not require too much ahead preparation or any planning. It’s all about luscious eggplants and ultimately tender lentils, well spiced up and topped with seasonal herbs, yes it sounds like heaven! And guess what, you should even make it a day earlier as the dish gets more flavourful eaten on the following day, or at least make sure you’ll have leftovers 🙂

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