Eggplant Parmigiana or Parmigiana Di Melanzane is a traditional 3-ingredient recipe from Sicily, Italy. Contrary to what we would all think, “Parmigiana” does not mean “Parmesan cheese”. Parmigiana comes from the Sicilian word parmiciana which means “latticed” and it describes the way we arrange the eggplant slices in the baking pan or casserole prior to baking. Enjoy!
Vegetable Stew with Potatoes, Eggplants, Zucchini and Peppers. A clean, nice vegetarian and vegan recipe for a Summer vegetable stew. Can be served hot, warm or at room temperature. Enjoy!
Hunkar Begendi is an ultra-classic, traditional Turkish recipe whose name translates to “Sultan’s Delight”. As we can reasonably imagine there are many, many variations of Hünkar Beğendi: some recipes call for cheese and milk, others for milk and flour. Some call for lamb, others of beef. Some call for butter, others for olive oil and some “Westernized” versions even call for … vegetable oil and margarine (hello?). We chose a version that (we believe) is most representative of Turkey and its people.
The Sauted Eggplant with Capsicum and Yogurt – Turkish style is a classic family/home cooking recipe from Istanbul. A bit spicy for Western palates, but well, it’s very much worth it.
Beef with Eggplants in the Pot. A classic, simple, traditional, wholehearted, insanely delicious stew, Beef with Eggplants in the Pot needs no particular introduction. You can cook this recipe “as is” or you can use it as a base for your own tailor-made adjustments.
Vegetables in the Oven. This is a Greek summer classic recipe amounting to … throwing cut vegetables in a pan, sticking it in an oven and doing something else while the food is cooking. (Yes, that difficult. 🙂
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