My variation on the eternal theme “Overseas eggplant caviar”. There was a time when I was just learning to cook and I came up with this recipe out of ignorance that eggplants should be baked properly, and then crushed with a blender or meat grinder… But surprisingly, the result exceeded all expectations, and since then this variation of caviar is always on my table!
A La Nage is a French soup, a kind of the famous fish soup-bouillabaisse. Popular in the southern regions of France, made from fish and/or seafood with the addition of anise paste, but also suitable for any good vodka, which will gently emphasize the taste of added seafood! Excellent, warming and fragrant soup!
Today I made a casserole of chicken liver. And it turned out to be a salad of baked vegetables. Delicious and tender salad. Vegetables with a light crunch, for lovers of soft vegetables, the baking time has been increased by a couple of minutes.
Very tasty and spicy eggplant stuffed with tuna and vegetables. This baking method belongs to Portuguese cuisine. According to the season, try to cook a hearty and at the same time light dish.