Beautiful fall is here…colors turns into a rich orange and rust and change the landscape of the mind and soul. My herbs are still abundant and I am getting ready for winter by drying and preserving.
Rosemary along with its fragrant smell has medicinal properties. This is one of the oils I make that is super simple and easy and can be used for dipping bread or salads or anything else that needs and good topping of oil.
I have made others with sesame or jojoba oil that can be used for aromatherapy and the process is the same. You do want to add extra rosemary leave in that case.
All you need is:
Fresh rosemary washed and dried
Fresh cloves of garlic ( 4-5)
Good quality Olive oil
Add rosemary and garlic to a canning jar and pour in the olive oil. Seal and keep in a warm place for about 3 weeks.
Enjoy with your favorite bread or better yet give out as gifts,
I have missed a few Fiesta Fridays so finally joining the party again.
Eggplant is versatile and delicious and can be cooked in so make ways. I continue to experiment with variations and they are a winner each time. It is used abundantly in Indian and North African cuisines to name a just a couple.
This particular recipe is fresh and rustic and has its roots in Indian and Mediterranean cooking. It is delicately spiced to bring out the flavors of the roasted vegetables ( Eggplant, Red bell pepper, Tomatoes and Garlic).
I also made Jowhar, Rye and Karela roti ( bread) to go along with it. One variation of of bread recipe is in my earlier posts.
1 large purple eggplant – sliced lengthwise in 4
4 roma tomatoes
1 head of garlic
1 whole red pepper
1 cup of chopped cilantro
1 red onion chopped finely
1 mild green chili chopper finely
1 tsp cumin seeds
1/2 tsp cayenne ( optional)
salt and pepper to taste
Putting it together:
Coat the Eggplant, garlic head, bell pepper and tomatoes in olive oil. Spread them out on a baking sheet and put under the broiler under they char. You may have to rotate them to get all side. Once done, remove the skins from the tomatoes and pepper and some charring from the eggplant ( I like to keep the skin where i can). Squeeze out the garlic cloves from the head. Chop everything keeping chunky pieces.
In a pan, heat a tablespoon of olive oil and add cumin seeds, once they pop add onion and green chillies, sauté for a couple of minutes.
Add the cayenne if using and then the rest of the roasted vegetables. Let the juices combine by cooking for about 5 mins. Add cilantro and squeeze the lemon juice and mix.