We [Heart] Food

Tag: eggplant

  • Mediterranean Eggplant and Barley Salad

    I find myself turning to epicurious more and more often when I have something sitting in the fridge that I just don’t feel inspired by. We had an eggplant from our CSA box hanging out for a few days, and a few minutes at epicurious turned up this recipe from Gourmet Magazine a couple years […]

  • Moussaka

    I’d been craving lamb, and Lisa was in a I-want-lasagna-but-we-just-had-lasagna mood, so moussaka seemed like the perfect bridge between our two wants. This recipe comes from the book Mediterranean Hot and Spicy; the moussaka was certainly hot (after being in a 400F oven for an hour…) but spicy? Not so much. Mouth-watering? Yes. Mouth-burning? No. […]

  • Baba Ghanoush

    This particular recipe for baba ghanoush (or baba ghannouj, moutabal, etc.) comes from a book called Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d’Oeuvres, Meze, and More, but honestly, the basic recipe is pretty simple: eggplant, tahini, lemon, garlic. We served it with the gyros we made for the Almost […]

  • Eggplant-Potato Moussaka with Pine Nut Cream

    One thing we’re finding out about the recipes in Veganomicon: The Ultimate Vegan Cookbook is that a lot of them aren’t exactly weeknight-friendly. Some of them are very involved and one would be wise to steer clear if a quick dinner is the goal. This recipe definitely falls into the “takes a while” category, but […]

  • Roasted Vegetables with Chickpeas and Couscous

    Vegetarian Week continues here at We [Heart] Food, with this recipe (okay, it uses chicken stock, but you could replace with vegetable stock) from Fitness Food. Nothing too fancy here, just a huge plate of roasted vegetables over a bed of couscous and chickpeas. [donotprint] Lisa says: Waaahoooo! Chris says: I know, this is like […]