The MidEasterranean Pantry « LeGourmandC3

►Amuse-bouche (4)
►Armenia (4)
►Bread (3)
►Breakfast (7)
►Charcuterie (1)
►Cheese and fruit pairing (3)
►Cheese and yogurt (1)
►Cooking methods (3)
►Culinary technique refreshers (11)
- ►Dreaming and sketching concepts (1)
►Culinary tools (1)
►Culinary Trends (2)
►Desserts (8)
►Entrees (13)
►Food pairing guide (FPG) (23)
- ►FPG – beef, pork, poultry, and game (2)
- ►FPG – fruits and nuts (5)
  - ►Apples (1)
  - ►Chestnuts (1)
- ►FPG – grains, beans, and legumes (9)
  - ►Garbanzo bean or chickpea (3)
- ►FPG – seafood (4)
- ►FPG – vegetables (2)
►Food seasonality (1)
►Gluten-free (13)
►Greece (2)
►Hors d’oeuvres (9)
►Italy (13)
►Lebanon (12)
►Mezes and tapas (13)
►Nutrition (2)
►Pasta (1)
►Pastry (10)
►Persia (4)
►Preserves (2)
►Recipes with Techniques (11)
►Salads (15)
►Seasonal Greetings (4)
►Side dishes (7)
►Soups and stews (8)
►South of France (5)
►Spain (1)
►Stocks & Consommés (1)
►Syria & Sephardic (15)
►Tarts, pies, and quiches (2)
▼The MidEasterranean Pantry (4)
►The story behind the food pairing guide (1)
►Turkey (2)
►Vegan (19)
►Vegetarian (31)
►Wine pairing (1)

Roasted eggplant and tomatoes

posted by suzi, on April 13th, 2021

Roasted Japanese eggplant and slow-roasted sweet Campari tomatoes over roasted red pepper sauce garnished with small dices of Anaheim peppers and cilantro leaves.