Aubergines baked with cheese



Todays post is about the power of network. So, basically, I checked my Reader and found this lovely post of Sunny District. Apart from an amazing trailer of a Bollywood movie (which promises to be the most colorful movie I’ve ever seen in my life) there was a link on a website to make a masterpiece from a quote. allows you to select a design for your quote or even the quote itself if you don’t have one. I decided to try, one of my favorite phrases belongs to Salvador Dalì (it is as actual as never thanks to sanctions on food import to Russia) and the result of my tremendous efforts you can see below. So after this quote I have no choice but to provide a recipe with several types of cheese.
I do have to keep on writing my thesis, so the post will be very short. Just another cheese-related curiosity I’d like to mention: today a friend of mine showed me this 60-seconds video about the smallest sculpture in London, two mice fighting for a piece of cheese – I guess I would never have noticed it myself, but now I am curious to see it. But of course what counts is the story behind the sculpture

Aubergine Flowers

  • Servings: 2
  • Difficulty: easy
  • Print

Tomatoes_____ 3 big
Cheese_______100 grams (for this recipe you can take mozzarella, feta, soft goat cheese or tofu)
Pepper, Salt
1. Cut aubergines in halves, then each cut lengthwise into stripes around 1 cm thick (try to keep them equal and not thicker or thinner than 1 cm) like on the picture. Do not cut till the very end, aubergine should be joint at the end
_IGP4005 2. Cut cheese and tomatoes. Grease aubergines with olive oil, then put cheese and tomatoes. If you like, you can cover aubergines with chopped garlic and coriander. Add salt and pepper to taste.
3. Bake on 180C (350F) for about 25 minutes. It is very easy to transfer ready aubergines to plates; they do not fall apart.
Comments: I tried this dish with creamy goat cheese, mozzarella, and feta. I think the cheese which doesn’t melt is better – feta is baked beautifully and retain the shape, while mozzarella and creamy goat cheese melt and go all around the baking tray. I think mozzarella is not enough strong in taste to fit into this dish, so it’s better to pick up a cheese with a stronger flavor, depending on your preferences and fantasies 🙂 The dish is so fast and so simple, but it looks interesting and tastes simply amazing so just give it a try 🙂

Aubergine Napoleon

It's can be even considered a type of very healthy hamburger - and it's very easy to cook the vegan version

It’s can be even considered a type of very healthy hamburger – and it’s very easy to cook the vegan version

I found a very nice book of Jewish Cuisine called Olives, Lemons, and Za’atar. It is absolutely amazing reading, as the author, Rawia Bishara, brings her culture through this book: she writes about memories of her childhood and the eating traditions of the Holy Land. And all this is supported with the bright, colorful pictures full of sun. I am ready to pack my luggage and go to Israel, to see this wonderful country and to try all these delicious food.
One recipe looked especially appealing for me, and I decided to try it.
  • Aubergine______1,5
  • Basil Pesto________30 ml
  • Olive oil__________60 ml
  • Garlic_____________3 cloves
  • Juice of 1,5 lemons
  • Flour______________30 grams
  • Egg white__________1
  • Panko breadcrumbs__100 grams
  • Grated hard cheese_1 tablespoon
  • Dried parsley______1 tablespoon
Baba Ghanouj or Mutabal__300 ml for serving. I obviously had none and neither did I have ingredients to prepare them, so I took:
  • Peas_______________100 grams
  • Chili pepper_______1
  • Tomatoes___________2
  • Garlic_____________2 cloves
  • Shallot____________1/2
  • Olive oil__________3 tablespoons
  • Juice of a lemon
  • Cumin______________1/4 tablespoon
  • Pepper, salt
For the salad:
  • Tomatoes_________4
  • Red onion________1/2
  • Basil Pesto______3 tablespoons
  • Olive oil________90 ml
  • Salt

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Kidney Beans Soup

My favorite taste of the home

My favorite taste of the home

As I promised, I start cycle of the posts which can be called “back to USSR” or something likewise silly. Indeed, I  am Russian, and my kitchen is more cold weather oriented. You won’t really cook a soup in Italy during the summer. As well as you can’t find some necessary ingredients, like beetroots. UK in this sense (and only in this one :P) is more favorable, so I will share several vegetarian/vegan recipes from my native culture.
The first course in Russian tradition is always a soup, and average family has a range of 25-30 soups in their cookbook. There are of cause some standards, but what influences recipe the most is the way your parents cooked it. I never ate exactly the same soup in different houses, people are very good to adjust the basics to their taste.
Kidney beans soup is vegan, very simple, and without doubts my favorite.
Time of preparation: 60 minutes Difficulty: Easy
  • Beans_____1,5 cups
  • Carrots_____2
  • Onion_____1
  • Soya sauce 
  • Tomato_____1

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Vegetable Strudel

A salty version of the famous Austrian dessert is delicious and very easily can be adjusted for a vegan diet

A salty version of the famous Austrian dessert is delicious and can be easily adjusted for a vegan diet

I am quite crazy about strudels, and after making classic Apple Strudel I decided to try with a salty version to take as a lunch to job. It came out very nice, as usual vegetables and cheese you can pick up up to your preferences and tastes. I think mushrooms would fit here perfectly. I think it is also a good idea to try it with beer dough like in this recipe Anyway, indeed a very nice main dish idea worth trying it.
Time of preparation: 60 minutes Difficulty: Easy
For dough:
  • Butter______100 grams
  • Water______ 70 ml
  • Flour_______200 grams 
For filling:
  • Onion______1
  • Carrots_____1
  • Eggs_______1 (optional)
  • Aubergine__ 1
  • Zucchini____1
  • Cheese_____50 grams
  • Broth

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Sun-dried Tomatoes’ Pesto

Do not mix tomatoes pesto with 'red' pesto - the latter is done with red pepper

Do not mix tomatoes pesto with ‘red’ pesto – the latter is done with red pepper

Time of preparation:  15 minutes Difficulty: Easy
  • Sun-dried tomatoes__400 grams
  • Pine nuts___________30 grams
  • Almonds___________ 20 grams (can be replaced with cashew)
  • Garlic______________2 cloves
  • A red pepper (optionally)
  • Parmesan and pecorino_30 grams of each (optionally)
  • Basil, salt, pepper to taste

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Falafel (Jewish vegan food)

Falafel – is an Israeli fast-food, but in the good sense of the word: in Israel it can be bought on every corner, and people usually eat it right on the street. The dish is very rich of proteins and healthy, and funny enough it smells and tastes like fried meatballs being totally vegan.
Time of preparation: 40 minutes Difficulty: Easy
Ingredients (4 portions):
  • Chickpeas ___250grams
  • Onion_______1
  • Bulgur______50 grams (optionally)
  • Garlic_______3 cloves
  • Flour_______100 grams
  • Coriander___30 grams
  • Cumin______1/2 teaspoon
  • Baking powder_3grams
  • Salt________1/2 teaspoon
  • Chili pepper__1/2 teaspoon
  • Oil Continue reading