Tag Archives: garlic

Rosemary and Garlic Oil

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.

FallRosemary 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.

Rosemary and Garlic oil

All you need is:

Fresh rosemary washed and dried

Fresh cloves of garlic ( 4-5)

Good quality Olive oil

Canning jar.

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.

Rosemary and Garlic oil

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.

Rosemary and Garlic oil
Rosemary and Garlic oil

Roasted Eggplant, Garlic and Tomatoes

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).

Roasted Eggplant

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.

Roasted Eggplantcloseup


  • 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)
  • lemon
  • salt and pepper to taste
  • Olive oil

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.

Light, refreshing and delicious.

Roasted Eggplant3

Roasted Brussel Sprouts with Garlic

This is the easiest dish you will make this weekend!

Part of the cabbage family, this vegetable has potential anticancer properties as it contains sulforaphane. Regardless they are delicious and made regularly in our home.

Brussel SproutsIngredients:

Fresh organic sprouts, washed trimmed and sliced in half.

Whole head of garlic with the cloves peeled.

1/2 grated parmesan cheese

olive oil

1/2 red pepper flakes

salt and pepper.


Mix the sprouts with everything except the cheese.

Roasted brussel sprouts
Roasted brussel sprouts

Bake at 400 for 30 mins of until slightly charred and soft.

Add cheese during the last 2 mins of baking.

Serve as a side dish. I like them as a snack:)

Roasted brussel Sprouts
Roasted brussel Sprouts