Roasted Eggplant with Lemon Garlic Sauce

roasted eggplant

I love eggplant. The only recipe with eggplant that I really liked when I was a little one was eggplant dip. Fresh on the bread is like heaven on earth. This recipe here, I discovered only this year, but I started to love it. Something different from the eggplant dip, but with great texture.

roasted eggplant


  • 2 medium eggplants
  • 6 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • juice of 1 medium lemon
  • 6 large garlic cloves, minced


Preheat the oven to 350 degrees.  Cut the eggplants in half lengthwise.  Using a sharp knife cut slashes into the flesh. Don’t cut all the way through.   Put the halves onto a baking sheet.

Peel all the garlic cloves.  Crush the garlic and mix it with 2 spoons of olive oil and the lemon juice till you have a sauce.

Drizzle the olive oil over the eggplant. Use your fingers to get the oil between the slashes. Grind pepper onto the eggplant halves and sprinkle salt on them.

Bake the eggplant for 20 minutes and then add the garlic sauce. Bake for another 25 minutes.  Baking times will depend on the size of your eggplants.  If you have bigger eggplants leave another 10 minutes. You can try it to see if they are done.

The key to making this recipe extra delicious is to roast it until it’s really really tender and golden. When in doubt, leave it in to roast a little longer.

roasted eggplant

Roasted Brussels Sprouts with garlic

brussels sprouts

This is a simple recipe for Brussels sprouts.

You can easily vary the recipe by sprinkling the sprouts with cider vinegar, lemon juice, or tossing in some thyme or roasted chestnuts.

They’re also delicious with pine nuts, which you can either add near the end of cooking or toast separately and toss with the sprouts once they are roasted. Terrific with bacon, too.


  • 500 g Brussels sprouts
  • 6 tablespoons extra virgin olive oil, to coat bottom of pan
  • 5 cloves garlic
  • salt and pepper to taste


Preheat oven to 200 degrees C. Trim bottom of Brussels sprouts and crushed the garlic. Mix the sprouts in a bowl with the olive oil, salt, garlic  and pepper.

Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Taste, and add more salt and pepper if necessary. Enjoy!

brussels sprouts

Blogger Recognition Award


I have been nominated by why I love food for this award and it really makes me happy! Thank you very much for your nomination. When  I started this blog it was more about photos and less about food. Now, I feel that my cooking had improved a lot and is cooking became a very important part in the blog.

If you are thinking to start a blog or you just starting out you need to read about bloging on the internet. It looks scary, but after a few posts you will get that is not so difficult. Be yourself, be true, be simple.

I nominate:















Here are the rules for this award:

  • Select 15 other blogs you want to give the award to
  • You cannot nominate yourself or the person who has nominated you
  • Write a post to show your award
  • Give a brief story of how your blog started
  • Give a piece of advice or two to new bloggers
  • Thank whoever nominated you and provide a link to their blog
  • Attach the award to the post (right click and save, then upload)
  • Comment on each blog and let them know you have nominated them
  • Provide a link to the award post you created



I don’t like the taste of broccoli, but is on my eating list because is so healthy. To cover the taste I put a lot of garlic or other spices.  My baby boy loves it, so it is so easy to cook broccoli for him as many times a week as I want.

When it comes to great nutrition, broccoli is an all-star food with many health benefits. While low in calories, broccoli is rich in essential vitamins and minerals, in addition to fiber.

Broccoli is one of the “cousins” of cabbage, Brussels sprouts and cauliflower and it should be on top of your grocery list.

  • Broccoli can provide you with some special cholesterol-lowering benefits if you will cook it by steaming.
  • Broccoli has a strong, positive impact on our body’s detoxification system
  • Just one cup of broccoli provides over 100% of your daily need for vitamin C and vitamin K, and is also a good source of vitamin A
  • Broccoli shares cancer fighting and immune boosting properties with other cruciferous vegetables such as cauliflower, Brussels sprouts and cabbage.
  • Broccoli  has significant amounts of omega 3 fatty acids, which are well know as an anti-inflammatory
  • Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis
  • Broccoli aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating
  • Like many vegetables, broccoli helps keep your whole body less acidic, which has a host of health benefits.



Organic, organic, organic

vegetable garden

A few years ago, I start hearing about organic gardening and start reading about it.

What’s all the fuss about organic produce? When you see it stacked and misted on in the produce section, it all looks about the same.

Organic gardening, once seen as something practiced only by health nuts and hippies, is no longer a fad. Everyone wants the food we serve to our families as well as our environment to be safe and healthy.

Wanting to do no harm to our families and the world around us is the central reason people grow organically.

Growing organically is a way of taking control, an attempt to make the foods you serve full of the good things your family needs, and free of the things they don’t.

For me, organic gardening was easy, because we use only organic materials. We still do our gardening in the old fashion way, so all our products taste so good.


It’s the way our great grandparents gardened, the way food was raised for thousands of years before the invention, wide-spread use, and deceptive advertising of chemical pesticides and synthetic fertilizers. Going organic is not a compromise.

A deep, organically rich soil encourages the growth of healthy, extensive roots that are able to reach more nutrients and water. The result: extra-lush, extra-productive growth above ground.GAB_2443_res

For the healthiest plants, make sure you have good growing conditions. For most vegetables, that means full sun (at least 6 hours of direct sun a day).

In most soils, fertilizing your vegetables isn’t necessary, but it will help them grow faster and give better crops. If you feed your plants, choose natural products. Well-rotted animal manure from plant-eating critters (rabbits, horses, sheep, chickens) is a great source.


A layer of mulch over the soil not only helps reduce weeds, but it creates a barrier that can prevent fungal disease spores from splashing up onto plant leaves. In most cases, a layer of mulch 1 to 2 inches thick is best.

For an extra bonus, use a mulch made from an organic material that will decompose (such as cocoa hulls or weed-free straw). As it breaks down, it adds organic matter to the soil for you.

One of the hardest lessons for first-time organic vegetable growers is that organic gardens don’t look perfect. They’ve achieved a balance where there’s usually some form of damage from pests and diseases. Nature comes to the rescue before that spotted leaf becomes a plague.


Vegetarian chili

vegetarian chili

The wave heat is still hear so eating meat in this heat is to much for me. This is a lovely alternative to traditional chili con carne. It’s packed with good stuff so is a great choice for veggies and meat eaters alike.  vegetarian chili


  • 500 g potatoes
  • 600 g tinned red kidney beans
  • 500 g tinned chopped tomatoes
  • 1 teaspoon cayenne pepper
  • 1  teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 4 cloves garlic
  • a bunch of fresh coriander
  • 1 fresh red chili
  • 1 fresh green chili




Preheat the oven to 200˚C/400˚F/gas 6. Peel the potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, turmeric, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
Peel and roughly chop the onion and the peppers. Peel and finely chop the garlic. Chop the chilies and coriander.

Place the potatoes in the hot oven for 40 minutes, or until soft and golden.

Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.  Add half of coriander , chili and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.

Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
Stir the roasted potatoes through your chili with the coriander left. Taste and season with salt and pepper, if you think it needs it.
Serve with some soured cream, guacamole and rice or tortilla chips. Enjoy!vegetarian chili