tomatoes

bean, tomato, sweet pepper and corn salad / insalata di fagioli, pomodori, peperoni dolci e mais

| Simona

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bean, tomato, sweet pepper and corn salad
bright colors and flavors on the plate
(placemat by La FABBRICA del LINO)

Our current Cook the Books Club selection is The Secret Life of Bees by Sue Monk Kidd1. The novel is set in South Carolina in 1964. Young Lily Owens, whose life has been shaped by her mother’s death and a violent father, and stand-in mother Rosaleen run away from their home and hometown and find refuge in the house of the three Boatwright sisters in Tiburon, South Carolina—a town that is somehow connected to Lily’s mother’s past. Lily learns about bees, beekeeping, making honey (miele) and about life in an environment that is nurturing — with a dose of eccentricity.

I can see how the novel became a bestseller (and a movie): individual lives play out in a small corner of the American south against the backdrop of the civil rights’ movement. Rosaleen gets assaulted at the beginning of the novel for wanting to register to vote, following the passing of the Civil Rights Act. It’s a bit slow-moving at times, like poured honey.

The view from Tiburon towards the Golden Gate Bridge
The view from Tiburon towards the Golden Gate Bridge

While Tiburon, SC, is fictional, Tiburon, CA2, is a lovely town on the San Francisco Bay (tiburón means “shark” in Spanish). I ride my bicycle through the town fairly often. The view from the bay front is spectacular. On a day without fog you can see the Golden Gate Bridge. When there is fog you can get a portion of it, like in the photo above, or you see nothing at all. From Tiburon, you can take the ferry (traghetto) to Angel Island. The U.S. Immigration Station, in operation between 1910 and 1940, was on the island, which is now a State Park3.

Given the novel’s setting, I should have been inspired to prepare something with honey, but instead I went with the color yellow and chose sweet corn. Freshly harvested Coco Nero beans in their pod at the farmers’ market4 plus seasonal delights like tomatoes and sweet peppers pointed towards a nice salad and that’s what I prepared.

farm fresh vegetables
vegetable composition with Coco nero beans
(placemat by La FABBRICA del LINO)

The salad requires some planning as the beans, sweet peppers and sweet corn must be cooked beforehand. The recipe can be easily doubled.

Print-friendly version of briciole’s recipe for Bean, tomato, sweet pepper and corn salad

Ingredients:

  • 1/2 pound / 225 grams Coco Nero beans in the pod, about 4 ounces / 113 g shelled
  • 1 cup / 240 ml water
  • 1/4 small onion, halved
  • 1 small garlic clove, peeled
  • 1/2 bay leaf
  • 1/8 teaspoon fine sea salt
  • 3 ounces / 85 grams roasted sweet peppers or bell peppers (recipe below)
  • 3 ounces / 85 grams roasted sweet corn (recipe below)
  • 4 ounces / 113 grams tomatoes, slicing or small heirlooms
  • 1/2 ripe avocado
  • 1 teaspoon fresh lemon or lime juice
  • 1 tablespoon minced shallot
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon fine sea salt, or to taste
  • 1/8 teaspoon freshly ground black pepper

Notes: For efficiency’s sake, I suggest shelling more beans and freeze what you don’t need for future use. Same for sweet peppers and sweet corn: you can use them right away in other dishes or freeze them for future use. Beans sold still in the pod require less water and less cooking time than dry beans.

I recommend roasting

  • at least 2 fresh ears of corn, still in their husks and with silks attached (otherwise wrap them in foil before roasting)
  • at least 1/2 pound / 8 ounces / 225 grams sweet peppers (choose a meaty variety)

Cook the beans
Place the beans in a saucepan with the water, onion, garlic, bay leaf and salt. Bring the water to a lively boil, then turn down the heat and let the beans simmer, covered, until they are tender. Taste them after 20 minutes and estimate if/how much longer they should cook. Check the beans at regular intervals and add some hot water, if needed to keep all the beans moist.

Let the beans cool in their cooking broth (pan uncovered), then remove the aromatics and discard them. Let the beans rest in their broth until ready to use.

Roast the corn
Heat the oven to 450 F / 230 C.

Place the corn on a baking sheet leaving a bit of space between the ears and roast for 20 minutes. Let the ears cool briefly, then remove the husks and silks.

Working in a shallow bowl or dish, stand the corn vertically and use a knife to cut the kernels and scrapings from the cob. (Save the empty cobs to make stock or broth.) Weigh the necessary amount, toss with a fork to separate the kernels, and set aside.

Roast the peppers
Heat the oven to 375 F / 190 C.

Place the peppers on a baking sheet lined with a silicone baking mat or aluminum foil. Roast for 15 minutes, then turn the peppers 90 or 180 degrees, depending on their width.

Roast for 15 more minutes, then turn the peppers. Repeat after 10 minutes. Continue roasting until they are ready, i.e., when the skin has turned dark and is detaching in places. (The time depends on the type and size of peppers.)

Put the peppers in a sealed container or paper bag to steam, then peel off skin, discard stem and seeds, and the liquid they release. Weigh the necessary amount, dice and set aside.

Assemble the salad
Drain the beans and place them in a small salad bowl. (Set aside the cooking liquid for use in a soup or stew.)

Add the sweet peppers and corn to the beans. Chop the tomatoes and add to the bowl.

Scoop the avocado flesh into a ramekin and mash well with the lemon or lime juice. Spoon over the salad and toss.

Add the minced shallot and fresh parsley and toss briefly. Sprinkle sea salt and black pepper on the salad and toss one last time.

Refrigerate the salad an hour or so, then take it out of the refrigerator ahead of serving it so it is not too cold. The salad is best consumed the day it is assembled.

Store any leftover salad in the refrigerator and consume within a day.

Serves 2

1 The book page on the author’s website.
2 Wikipedia: Tiburon, California
3 Angel Island State Park. To learn more about the immigration station and the people who were detained and processed there, visit the Angel Island Immigration Station Foundation website, which includes virtual exhibits.
4 Thanks to Star Route Farms farm in Bolinas for growing special produce including the Coco Nero beans

Click on the Play button to hear me pronounce the Italian words mentioned in the post

Cook the Books logoThis is my contribution to the current selection of our Cook the Books hosted by Debra of Eliot’s Eats. (You can find the guidelines for participating in the event on this page.)

The roundup of the event.

FTC disclosure: I have received the table linen free of charge from the manufacturer (la FABBRICA del LINO). I have not and will not receive any monetary compensation for presenting it on my blog. The experience shared and the opinions expressed in this post are entirely my own.

Copyright © 2007 – 2026 Simona Carini. All rights reserved.

roasted eggplant with tomato sauce and yogurt / melanzane arrosto con sugo di pomodoro e yogurt

| Simona

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versione in italiano

roasted eggplant with tomato sauce and yogurt
eggplant and tomatoes: summer on a plate
(placemat by La FABBRICA del LINO)

The combination of eggplant and tomatoes is a favorite of mine. A summer dish I particularly enjoy is my version of parmigiana di melanzane, where I roast the two main ingredients and use two types of cheese1. A few years ago, I made a Persian dish that brings together eggplant and tomatoes with yellow split pea1. Eggplant is a popular vegetable in the Middle East, as baba ganoush lovers may know. Recently I discovered a couple of eggplant recipes from Afghanistan, including Borani Banjan, a dish made with slices of fried eggplant (melanzane fritte) simmered in tomato sauce and served topped with yogurt.

eggplant, tomatoes, onion
farm fresh ingredients and my homemade yogurt
(placemat by La FABBRICA del LINO)

I found versions in which the eggplant is roasted2 (the garlic too) or grilled3 (the onion too).  My version takes inspiration from those and adds some personal touches. I made it a few times to try different options and below is my current favorite.

Print-friendly version of briciole’s recipe for Roasted eggplant with tomato sauce and yogurt

Ingredients:

  • 1 1/4 pounds / 20 ounces / 560 grams eggplant (globe eggplant or similar)
  • 6 ounces / 170 grams fresh red or Walla Walla onion
  • 2 tablespoons / 30 ml extra-virgin olive oil
  • 4-6 garlic cloves, unpeeled
  • 1 tablespoon / 15 ml extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 pound / 450 grams fresh, ripe, juicy tomatoes
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon fine sea salt
  • 4 ounces / 1/2 cup / 112 grams low-fat or whole milk plain yogurt
  • water to dilute the yogurt, as needed
  • 2 tablespoons chopped fresh mint or thyme leaves

Heat the oven to 400 F / 200 C.

Line two baking sheets (or one baking sheet and one cookie sheet) with a silicone baking mat or parchment paper.

Trim the eggplant and cut them crosswise into slices 1/2 inch / 1.25 cm thick. Drizzle 1 1/2 tablespoons olive oil over the slices and toss them with you hands. Distribute the slices on the prepared baking sheets, leaving a bit of space around each slice.

Cut the onion lengthwise into slices 1/4 inch / 0.6 cm thick. If the slices are long, cut them in half crosswise. Drizzle 1/2 tablespoons olive oil over the slices and toss them with you hands, separating the layers. Distribute the onion on the other prepared baking sheet or the cookie sheet.

Wrap the garlic cloves into aluminum foil, 2-3 cloves per small packet. Place the packets on the same sheet as the onion.

Place the sheets in the oven next to each other or the one with the onion on a rack above the other. Roast the vegetables for 15 minutes.

Take the sheets out of the oven. With a fork, flip the eggplant slices and with a spoon, toss the onion (make sure it does not burn). Put the sheets back in the oven, switching their position. Bake for 10 minutes. Take the sheets out of the oven. Let the vegetables cool for a few minutes, then transfer the eggplant onto a plate and the onion into a bowl. Unwrap the garlic cloves.

In the meantime, chop the tomatoes and place them in a bowl with their juices.

In a large, deep skillet, heat 1 tablespoon of olive oil on medium-low heat. Add the minced garlic and cook, stirring, until it turns pale golden, about 1 minute. Add the tomatoes, paprika, turmeric, sea salt and pepper and bring to a lively simmer. Cover and cook, stirring frequently, until the tomatoes have broken down and become saucy, 6 minutes or so.

Squeeze the roasted garlic from the skin and place it into a small bowl. Mash with a small fork, then add the yogurt, stir and mash some more to make sure the garlic blends into the yogurt. If needed, add water, 1 tablespoon at a time, until the yogurt is the consistency of thin pancake batter and can be drizzled. Cover and refrigerate until needed.

Add the onion to the tomatoes and stir well. Nestle the eggplant slices into the sauce and spoon some of the sauce over them. Reduce the heat to low, cover, and simmer until the eggplant slices are very tender and have absorbed some of the sauce, but still retain their shape, 5 minutes or so. Remove from the heat and let cool.

To serve, divide the eggplant and their sauce among individual plates, drizzle the yogurt on top and sprinkle the mint or thyme. Serve warm or at room temperature.

Serves 4

1 From briciole’s archive: Roasted eggplant with tomatoes and cheese and Eggplant and yellow split pea stew
2 Recipe for Afghan Roasted Eggplant (Borani Banjan) on the blog All that’s Jas
3 Recipe for Afghan-Style Grilled Eggplant With Tomato Sauce, Yogurt and Herbs in the Washington Post

Click on the button to hear me pronounce the Italian words mentioned in the post

FTC disclosure: I have received the table linen free of charge from the manufacturer (la FABBRICA del LINO). I have not and will not receive any monetary compensation for presenting it on my blog. The experience shared and the opinions expressed in this post are entirely my own.

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melanzane arrosto con sugo di pomodoro e yogurt

roasted eggplant with tomato sauce and yogurt
melanzane e pomodori: l’estate sul piatto
(tovaglietta di La FABBRICA del LINO)

Arrivati alla lettera M del nostro viaggio nel mondo degli ingredienti ho scelto di preparare un piatto con le melanzane, una delle mie verdure preferite, particolarmente abbinate ai pomodori. Cercando un piatto tradizionale di uno dei paesi dove non siamo ancora state, ne ho trovati un paio dall’Afghanistan, tra i quali Borani Banjan: fette di melanzana fritte, ripassate in sugo di pomodoro e servite con sopra dello yogurt.

eggplant, tomatoes, onion
ingredienti freschi dal mercato dei produttori e yogurt fatto in casa
(tovaglietta di La FABBRICA del LINO)

Ho trovato versioni nelle quali le melanzane sono cotte al forno1 (e anche l’aglio) o sulla griglia2 (e anche la cipolla). La mia versione si ispira a queste ricette e aggiunge qualche tocco personale. L’ho fatta diverse volte per provare dettagli diversi e qui sotto è la mia preferita. Vi ricordo che 1 cucchiaio = 15 ml e 1 cucchiaino = 5 ml.

Ingredienti:

  • 560 grammi di melanzane globose
  • 170 grammi di cipolla rossa
  • 2 cucchiai / 30 ml olio extra-vergine di oliva
  • 4-6 spicchi d’aglio non pelati
  • 1 cucchiaio / 15 ml olio extra-vergine di oliva
  • 3 spicchi d’aglio, pelati e tritati
  • 450 grammi di pomodori freschi, maturi e sugosi
  • 1/2 cucchiaino di paprika dolce
  • 1/4 cucchiaino di curcuma in polvere
  • 1/4 cucchiaino di pepe nero macinato fresco
  • 1/2 teaspoon di sale fino
  • 112 grammi di yogurt bianco intero o parzialmente scremato non dolcificato
  • acqua per diluire lo yogurt, q.b.
  • 2 cucchiai di foglie di menta or timo tritate

Scaldate il forno a 200 C.

Foderate due placche da forno con tappetino da forno di silicone o carta da forno.

Tagliate le melanzane per largo a fettine spesse 1,25 cm. Spruzzate 1 cucchiaio e mezzo di olio d’oliva sulle fettine e mescolatele con le mani per oliarle. Distribuite le fettine sulla placca più grande lasciando un pochino di spazio intorno a ciascuna fettina.

Tagliate la cipolla per lungo a fettine spesse 0,6 cm. Se le fettine sono lunghe, taliatele a metà per largo. Spruzzate 1/2 cucchiaio di olio d’oliva sulle fettine e mescolatele con le mani per oliarle, allo stesso tempo separando gli strati. Spargete la cipolla sull’altra placca.

Avvolgete l’aglio nella carta stagnola, 2-3 spicchi per pacchetto e mettete i pacchetti sulla placca con la cipolla.

Infornate le placche una accanto all’altra o mettendo quella con le cipolle un livello sopra a quella con la cipolla. Cuocete le verdure in forno per 15 minuti.

Sfornate le placche. Con una forchetta, girate le fettine di melanzana e con un cucchiaio mescolate la cipolla. Rimettete le placche in forno scambinado la loro posizione. Cuocete per 10 minuti. Sfornate e fate intiepidire le verdure per qualche minuto, poi trasferite le melanzane su un piatto e la cipolla in una ciotola. Scartate gli spicchi d’aglio.

Nel frattempo, tagliate a pezzi i pomodori e metteteli in una ciotola con il sugo che rilasciano.

In una padella larga e profonda, scaldate 1 cucchiaio di olio d’oliva a calore medio-basso. Aggiungete l’aglio tritato e cuocetelo, mescolando, fino a quando sia biondo, 1 minuto circa. Aggiungete i pomodori, la paprika, la curcuma, sale e pepe e portare a leggero bollore. Coprite e cuocete, mescolando frequentemente, fino a quando i pomodori siano ridotti ad un sugo, circa 6 minuti.

Sbucciate l’aglio arrosto e mettetelo in una ciotolina. Schiacciatelo con una piccola forchetta poi aggiungete lo yogurt e mescolate in modo da incorporare la crema d’aglio. Aggiungete acqua, 1 cucchiaio alla volta, fino a quando lo yogurt abbia la consistenza della pastella e potete spruzzarlo. Coprite e tenete in frigorifero fino a quando state per utilizzarlo.

Aggiungete le cipolle ai pomodori e mescolate bene. Mettete le fettine di melanzana nella padella e con un cucchiaio copritele con del sugo. Coprite e cuocete a fuoco basso fino a quando le melanzane siano molto tenere e abbiano assorbito parte del sugo, ma mantengano la loro forma, circa 5 minuti. Togliete le verdure dal fuoco e fatele intiepidire.

Dividete le melanzane e il loro sugo su piatti individuali, cospargetele di yogurt e distribuite la menta o timo. Servite le melanzane calde o a temperatura ambiente.

Porzioni: 4.

1 Ricetta per Afghan Roasted Eggplant (Borani Banjan) sul blog All that’s Jas (in inglese)
2 Ricetta per Afghan-Style Grilled Eggplant With Tomato Sauce, Yogurt and Herbs sul Washington Post (in inglese)

Un mondo d'ingredienti logolettera M logoContribuisco le mie melanzane dall’Afghanistan alla lettera M di Un mondo d’ingredienti evento creato dall’instancabile Aiu’ di Trattoria Muvara

FTC disclosure: Ho ricevuto gli articoli di lino gratuitamente dall’azienda produttrice (la FABBRICA del LINO). Non ho ricevuto e non riceverò alcun compenso per presentarli sul mio blog. Le opinioni espresse nel post sono interamente personali.

Copyright © 2007 – 2026 Simona Carini. All rights reserved.

tomato and date chutney / chutney di pomodori e datteri

| Simona

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[versione in italiano]

tomato and date chutney / IMG_5016

Earthy and sweet condiment for many uses
(placemat by La FABBRICA del LINO)

Making a chutney had been on my wish list for a while and the chance materialized recently when, wanting to prepare a savory dish using dates, I came across recipes for Bengali tomato and date chutney (Tomato Khejur Chutney), each one a bit different.1 Below I give you my version, adapted to my taste and influenced by my Italian roots.

For my first try, I had tomatoes from the farmers' market. We spent a few days in Central California and visited the Los Osos/Bayview2 and San Luis Obispo2 farmers' markets. We bought small globe tomatoes in both locations: They were good in salads, even better in the chutney (this version is in the small glass bowl on the bottom right in the photo below). For my second try, I used grape tomatoes (datterini, this version is in the white bowl in the photo below and in the small glass bowl on the bottom left in the photo above). For my final try, I used Campari tomatoes3 (this version is in the white bowl in the photo above).

The consistency of the chutney depends on the type of tomatoes:
1) small globe tomatoes made a creamier chutney (higher water content, less skin); given also the tomatoes' source, these gave my favorite result
2) grape tomatoes made a chunky chutney (lower water content, more skin), the flavor still excellent
3) Campari tomatoes made a chutney closer to #1

tomato and date chutney / IMG_5013

dates and raisins provide sweetness
(placemat by La FABBRICA del LINO)

Dates are a favorite fruit and I always carry one on my bike rides. They are California-grown. Dates come in many varieties and while Medjool are the most common one, I suggest you try other varieties. Some years ago I tasted fresh Barhi dates, quite a treat.4 For the chutney, I used Deglet Noor, Dayri and Medjool. In this recipe I didn't really taste the difference. I bought the raisins (uvetta) at the farmers' market: no additives and big, so I chopped each into 2-3 pieces.

Finally, the spices: I did not look for panch phoron,5 but made a substitute mix using cumin, fennel, fenugreek, mustard and nigella seeds (semi di cumino, finocchio, fieno greco, senape e nigella). Some recipes cook the whole seeds in oil, while others dry-roast them and grind them before using. I went the whole-seed route.

ingredients for tomato and date chutney / IMG_5015

some of the ingredients (with Campari tomatoes)
(placemat by La FABBRICA del LINO)

I used grated fresh ginger (zenzero) and a splash of Meyer lemon juice instead of mango powder. And for chili, I used a small Italian peperoncino (which, together with the olive oil are the two Italian touches on the recipe), I skipped the sugar, since dates and raisins make the chutney sweet enough. One thing I did on my own is soften the dried fruit with lukewarm water before use. 

ingredients for tomato and date chutney / IMG_5008

most of the ingredients (with grape tomatoes)
(placemat by La FABBRICA del LINO)

We liked all the versions I made and I plan to experiment further as more tomato varieties come to market, following the season. In particular, I will try again using ripe globe tomatoes that are not too big (3 for 9 ounces).

This chutney is a bit spicy and a bit sweet (not overly either) and brightens plain vegetables, like simply stewed cabbage, roasted cauliflower. I plan to try pairing it with legumes and fried eggs. All together, it comes together quickly and the result is delicious: it was hard not to eat it by the spoonful off the serving bowl.

Print-friendly version of briciole's recipe for Bengali-style Tomato and Date Chutney

Ingredients:

  • 4 dates pitted and chopped small
  • 1 tablespoon raisins (chopped before measured, if pieces are large)
  • 1 tablespoon lukewarm water
  • 9 ounces / 250 grams ripe globe tomatoes (3 tomatoes); see above for discussion about types of tomatoes
  • 1 tablespoon extra-virgin olive oil (original recipe: mustard oil)
  • 1/4 teaspoon each of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and nigella seeds
  • 1 small Italian dry red chili (3/4 inch / 2 cm long), quartered and de-seeded
  • 1/2 tablespoon grated fresh ginger
  • 1 teaspoon fresh Meyer lemon juice (original recipe: dry mango powder), optional
  • 1/8 teaspoon sea salt, to taste

Make sure the dried fruit does not contain added sugar. Put the dried fruit in a ramekin and add the lukewarm water, then stir. Let the fruit absorb the water for 15-20 minutes, stirring 2-3 times.

In the meantime, chop the tomatoes and gather them into a bowl.

Heat up an 8-inch / 20-cm skillet, add the olive oil and swirl to coat the bottom. Add the 5 types of seeds and the peperoncino. Stir and fry briefly until the first seeds pop.

Add the grated ginger, stir and cook until the ginger is cooked but not brown.

Add the tomatoes and stir well. Cover the skillet and let the tomatoes cook on low heat until quite soft (6-8 minutes or as needed). Stir a couple of times while cooking.

Add the dry fruit and stir. Add the lemon juice and stir.

Cook on medium heat, uncovered, stirring and mashing the tomatoes against the side of the skillet with the back of the wooden spoon or spatula used for stirring. Cook until the chutney is thick, 5 minutes or so. (On the other hand, if the chutney becomes dry, add some warm water.)

Take the skillet off the heat, sprinkle the salt and stir.

Serve the chutney warm or at room temperature.

Serves 4-6 as a condiment.

If you have any leftovers, store in a small airtight container in the refrigerator for 4-5 days (it never lasted that long at our house).

1 Some recipes for Bengali tomato and date chutney: one, another, a third one, a fourth one
2 Farmers' markets: Los Osos / Bayview and San Luis Obispo
3 Wikipedia entry for Campari tomato
4 From briciole's archive: fruit salad with fresh dates
5 Wikipedia entry for panch phoron

Click on the button to hear me pronounce the Italian words mentioned in the post

chutney di pomodori e datteri

or launch the chutney di pomodori e datteri audio file [mp3].

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.

FTC disclosure: I have received the table linen free of charge from the manufacturer (la FABBRICA del LINO). I have not and will not receive any monetary compensation for presenting it on my blog. The experience shared and the opinions expressed in this post are entirely my own.

tomatoes, chutney, dates, Bengali cuisine

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chutney di pomodori e datteri

chutney di pomodori e datteri / IMG_5016

condimento un po' dolce e un po' piccante
(tovaglietta de La FABBRICA del LINO)

Era da un po' che volevo provare a preparare un chutney, condimento tipico della cucina del subcontinente asiatico e cercando una ricetta salata con i datteri ho trovato il chutney di pomodori e datteri bengalese. Ho letto diverse ricette, ognuna un po' diversa1 e qui vi presento la mia versione, adattata ai miei gusti e influenzata dalle mie radici italiane.

tomato and date chutney / IMG_5013

datteri e uvetta lo rendono dolce
(tovaglietta de La FABBRICA del LINO)

Amo i datteri. Sono uno dei cibi che mi porto dietro quando faccio lunghi giri in bicicletta. Nel tempo ne ho provate diverse varietà. La loro dolcezza intensa fa si' che più di uno al giorno non riesco a mangiarne.

Qualche anno fa ho letto un libro che raccontava tra l'altro come la California sia diventata un centro di produzione di datteri di molte varietà. I datteri vanno mangiati quando sono secchi. Un'eccezione sono i Bahri gialli che si possono mangiare appena maturi: una delizia2 che compare al mercato dei produttori solo per poco tempo in autunno.

IMG_2567

palma da datteri a Thermal, in California

Ho provato a fare il chutney 3 volte utilizzando diversi tipi di pomodori e di datteri. La differenza tra i vari tipi di pomodori è importante mentre quella dei datteri lo è di meno: consiglio comunque di scegliere una varietà a buccia fina.

Per i pomodori, consiglio di sceglierli maturi, non troppo grossi (vedi ricetta) per un chutney di consistenza cremosa. Ho anche utilizzato i pomodori datterini: il risultato è un po' secco, meno cremoso, data la minor quantità di acqua e maggiore di buccia. Nelle foto mostro il risultato dei vari esperimenti fatti utilizzando diverse varietà di pomodori. Tutte e tre le versioni sono risultate ottime e ho usato il chutney per condire cavolfiore arrosto e cavolo stufato.

L'uvetta che ho comprato al mercato dei produttori non contiene additivi e gli acini sono enormi, per cui li ho tagliati in 2-3 pezzetti. Per quanto riguarda le spezie, non ho cercato il tradizionale mix panch phoron, ma l'ho sostituito con un misto di semi di cumino, finocchio, fieno greco, senape e nigella. In alcune ricette i semi interi vengono fritti nell'olio mentre in altre vengono tostati a secco, poi macinati prima dell'uso. Io ho scelto di utilizzare i semi interi.

ingredienti per chutney di pomodori e datteri / IMG_5008

gli ingredienti (con datterini); i semi sono (da sinistra a destra):
cumino, finocchio, fieno greco, senape e nigella
(tovaglietta de La FABBRICA del LINO)

Oltre allo zenzero fresco ho usato un po' di succo di limone, al posto della polvere di mango, e come ingrediente piccante un piccolo peperoncino, che, insieme all'olio di oliva rappresenta le mie radici italiane. Non ho usato zucchero: datteri e uvetta rendono il chutney dolce a sufficienza. Un dettaglio personale che ho aggiunto alla procedura è l'ammorbidimento della frutta secca in acqua tiepida prima dell'uso.

Questo chutney è piacevolmente piccante e dolce, ma non troppo. La preparazione non richiede molto tempo e il risultato è una delizia. Onestamente è difficile non mangiarselo a cucchiaini direttamente dalla ciotola.

Ingredienti:

  • 4 datteri snocciolati e tagliati a pezzettini
  • 1 cucchiaio di uvetta (se gli acini sono grossi, tagliateli in 2-3 pezzetti prima di misurarli)
  • 1 cucchiaio di acqua tiepida
  • 250 grammi di pomodori maturi tondi (3 pomodori)
  • 1 cucchiaio di olio extra-virgine di oliva olive oil (ricetta originale: olio di senape)
  • 1/4 cucchiaino di ciascuno dei seguenti tipi di semi: cumino, finocchio, fieno greco, senape e nigella
  • 1 peperoncino piccolo (2 cm), tagliato in quattro e privato dei semi
  • 1/2 cucchiaio di zenzero fresco grattugiato
  • 1/2 cucchiaino di succo fresco di limone (ricetta originale: polvere di mango secco), facoltativo
  • 1/8 cucchiaino di sale fino o q.b.

Assicuratevi che la frutta secca che usate non contenga zuccheri aggiunti. Mettete la frutta secca in una tazzina, aggiungete l'acqua tiepida e mescolate. Fate riposare per 15-20 minuti in modo che la frutta assorba l'acqua, mescolando 2-3 volte.

Nel frattempo, tagliate a pezzi i pomodori e metteteli in una ciotola.

Scaldate una padella di 20 cm di diametro, versateci l'olio d'oliva e ungete il fondo. Aggiungete i 5 tipi di semi e il peperoncino. Mescolate e friggete brevemente fino a quando i primi semi scoppiettano.

Aggiungete lo zenzero grattugiato, mescolate e cuocetelo, facendo attenzione che non imbrunisca.

Aggiungete i pomodori e mescolate bene. Coprite la padella e fate cuocere i pomodori a calore basso fino a quando siano molto morbidi (6-8 minuti o quanto necessario). Mescolate un paio di volte durante questa fase della cottura.

Aggiungete la frutta secca e mescolate, poi aggiungete il succo di limone e mescolate di nuovo.

Completate la cottura a fuoco medio, senza coperchio, mescolando e schiacciando i pomodori contro i lati della padella con il cucchiaio di legno o spatola che usate per mescolare. Cuocete fino a quando il chutney sia denso, 5 minuti o quanto necessario. (Ma se diventa secco, aggiungere un po' di acqua calda.)

Togliete la padella dal fuoco, salate il chutney e mescolatelo.

Servite il chutney caldo o a temperatura ambiente.

Serve 4-6 come condimento.

Conservate gli eventuali avanzi in un piccolo contenitore sigillato in frigorifero per 4-5 giorni (a casa nostra non è mai durato così a lungo).

1 Alcune ricette per il chutney (tutte in inglese): una, un'altra, una terza, una quarta
2 Dall'archivio di briciole: macedonia con datteri freschi (solo in inglese)

UnMondoIngredientiLogo 336779835_232723195879271_4372612757208724667_nContribuisco il mio chutney di pomodori e datteri dal Bengala vasta regione il cui territorio è divisto tra l'India e il Bangladesh, alla lettera D di Un mondo d'ingredienti evento creato dall'instancabile Aiu' di Trattoria Muvara

 

FTC disclosure: Ho ricevuto gli articoli di lino gratuitamente dall'azienda produttrice (la FABBRICA del LINO). Non ho ricevuto e non riceverò alcun compenso per presentarli sul mio blog. Le opinioni espresse nel post sono interamente personali.

recipe: tomato and date chutney

| Simona

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avocado salad / insalata di avocado

| Simona

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[versione in italiano]

avocado salad / IMG_4899

flavor and color bursting from the bowl
(placemat by La FABBRICA del LINO)

The novel Miss Cecily’s Recipes for Exceptional Ladies by Vicky Zimmerman1 is our current Cook the Books Club selection. I enjoyed the story of the friendship between Kate and Miss Cecily and the style in which it is told. It was a reading that satisfied well the need for something light during an intense period. 

When the story feels like it is sliding under a shadow of predictability, Zimmerman inserts a surprise to keep the reader's interest alive. This happens even beyond the ending, as the interview with the author, which I found at the end of the book, brought some interesting details.

The story shines a light on the importance of mentors in one's life. Miss Cecily is not an easy one, but Kate perseveres, understanding that the elderly woman's sometimes sharp words come from a place of affection and wisdom.

In the 1950's, Miss Cecily wrote a cookbook (Thought for Food), which contains menus and practical advice for different occasions (for example, Tea for a Crotchety Aunt). The recipes belong to that era and the menus mentioned are not keen on vegetables, which are what I mostly eat, so I thought I'd contribute a vegetable dish of my liking for balance.

avocado salad / IMG_4899

summer flavor thanks to a winter surprise
(placemat by La FABBRICA del LINO)

Kate could prepare this avocado salad for Ben whom in the story she scolds for buying store-bought guacamole instead of preparing it fresh. The salad was inspired by the avocado salsa cruda recipe in The Latin Table by Isabel Cruz. The main ingredient change I made is the use of arugula (rucola) instead of cilantro (coriandolo).

I love avocados! Mashed avocado makes a great dressing for many vegetables, including roasted Brussels sprouts and steamed purple sprouting broccoli. A local farmer2 is growing tomatoes (pomodori) in hoop tunnels, so between those and locally grown arugula, I have been enjoying bowls of this brightly flavored salad.

Print-friendly version of briciole's recipe for Avocado salad

Ingredients for one serving:

  • 4 ounces / 112 grams small tomatoes OR cherry tomatoes
  • 1 ounce / 28 grams arugula (rocket), clean weight
  • 1 tablespoon minced red spring onion OR shallot
  • 1/2 medium ripe avocado
  • 1/8 teaspoon fine sea salt, or to taste
  • 1 tablespoon / 15 ml lime juice, or to taste
  • 1/2 tablespoon / 7.5 ml extra-virgin olive oil, optional

Half and slice the tomatoes. If using cherry tomatoes, half or quarter them, depending on their size. Place the tomatoes in a bowl.

Chop the arugula and add it to the bowl. Add the onion or shallot to the bowl. Dice the avocado and add it to the bowl.

Sprinkle the salt and drizzle the lime juice on the salad then toss it gently and thoroughly.

Taste and adjust the salt and/or lime juice, if needed. For a richer salad, sprinkle the olive oil. Toss again.

Serve immediately.

Serves 1

1 A review of the book on the Library Journal
2 Palmer Creek Farm

Click on the button to hear me pronounce the Italian words mentioned in the post:

insalata di avocado

or launch the insalata di avocado audio file [mp3].

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]

CtBThis is my contribution to the current selection of our Cook the Books hosted by Deb of Kahakai Kitchen. (You can find the guidelines for participating in the event on this page.)

The roundup of the event.

FTC disclosure: I have received the table linen free of charge from the manufacturer (la FABBRICA del LINO). I have not and will not receive any monetary compensation for presenting it on my blog. The experience shared and the opinions expressed in this post are entirely my own.

salad, avocado, tomatoes, lime juice, Mexican cuisine

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Newrule

insalata di avocado

avocado salad / IMG_4899

una ciotola piena di colore e sapore
(tovaglietta de La FABBRICA del LINO)

Si dice "avocado" ed è facile pensare al guacamole, salsa messicana preparata nel molcajete (mortaio), ma per questo viaggio virtuale nel mondo degli ingredienti, ho preparato una ensalada de aguacate ispirata dalla ricetta per avocado salsa cruda in The Latin Table di Isabel Cruz. Ho sostituito il coriandolo, del quale non sono una fan, con la rucola.

In uno dei mercati dei produttori che frequento, in questo periodo trovo avocado raccolti qui in California (e il cipollotto rosso). Avocado di produzione messicana si trovano facilmente nei supermercati tutto l'anno. La varieta più comune è Haas ma ce ne sono anche altre1.

Grazie ad un produttore locale in vena di esperimenti al mercato vicino casa ho trovato dei bei (e buoni) pomodori, nonostante la stagione. Di produzione locale è anche la rucola.

Ingredienti per una porzione:

  • 110 grammi di pomodori piccoli o ciliegini
  • 30 grammi di rucola, peso pulito
  • 1 cucchiaio di cipollotto rosso (o scalogno) tritato
  • 1/2 avocado medio maturo
  • 1/8 cucchiaino di sale fino o q.b.
  • 1 cucchiaio / 15 ml di succo di lime o q.b.
  • 1/2 cucchiaio / 7.5 ml di olio extra-vergine di oliva, facoltativo

Affettare i pomodori. Se usate i ciliegini, taglieteli a metà o in quarti a seconda della loro grandezza. Mettere i pomodori in una ciotola.

Tagliare la rucola e aggiungerla alla ciotola, poi aggiungere il cipollotto (o scalogno).

Tagliare a dadini l'avocado e aggiungerlo alla ciotola.

Spargere sull'insalata il sale e il succo di lime e mescolare bene, delicatamente.

Assaggiare e correggere sale e/o succo di lime, se necessario. Per un'insalata più ricca, spargere l'olio d'oliva e mescolare di nuovo. 

Servire subito.

1 Varietà di avocado (in inglese)

UnMondoIngredientiLogo LetteraAContribuisco la mia insalata di avocado dal Messico alla lettera A di Un mondo d'ingredienti evento creato dall'instancabile Aiu' di Trattoria Muvara

 

FTC disclosure: Ho ricevuto gli articoli di lino gratuitamente dall'azienda produttrice (la FABBRICA del LINO). Non ho ricevuto e non riceverò alcun compenso per presentarli sul mio blog. Le opinioni espresse nel post sono interamente personali.

 

 

 

recipe: avocado salad

| Simona

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roasted vegetables with za’atar / verdure arrosto con za’atar

| Simona

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[versione in italiano]

roasted vegetables with za'atar / IMG_3938 (1)

the oven and za'atar turn summer vegetables into a flavorful side dish
(placemat by La FABBRICA del LINO)

Also called wild thyme, za’atar is an herb typical of the Middle East. Chef Yotam Ottolenghi has this to say about it:

[Za’atar] has a distinctive, pungent, savoury aroma. Its scientific name, Origanum syriacum, hints at a connection to oregano, marjoram and the like, but, for me, its flavour evokes cumin, lemon, sage and mint.1

Za’atar is also used to indicate a mix composed of the dried herb, sumac (obtained by grinding the berries of the shrub Rhus coriaria), salt and sesame seeds (semi di sesamo). If you purchase some za’atar mix, chances are, rather than za’atar (the herb), it contains dried thyme (timo secco), plus oregano and/or marjoram (origano e/o maggiorana). I first met za’atar in a spice jar, a mix of sumac, toasted sesame seeds, salt, cumin (cumino), thyme, oregano and marjoram. I used it up quickly in dishes like roasted cauliflower.2

Then I decided to make my own version. Given the popularity of za’atar (the mix), there are many recipes for it: the one I give below is the result of some experimenting. You can experiment with quantities to get to the balance of flavor you like. It is possible to purchase dried za’atar (at least online) and maybe one day I will do that. In the meantime, I use regular dried thyme.

The array of vegetables available this time of the year is sometimes overwhelming. I focused on a classic combination of zucchini, tomatoes and sweet onion. The photo above shows my favorite zucchini variety, Costata Romanesco, and a variety of plum tomatoes that perform well when roasted.



This is also the season of freshly harvested onion, which make for a lovely display, as in the photo above.

Print-friendly version of briciole's recipe for Roasted vegetables with za'atar

Ingredients for the za’atar mix (with dried thyme)

  • 1 tablespoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon sumac
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon ground cumin
  • 1 tablespoon toasted sesame seeds

Ingredients for the vegetable side dish:

  • 4 ounces / 113 grams sweet onion, like Walla Walla
  • 1 pound / 450 grams zucchini or other summer squash
  • 1/2 pound / 8 ounces / 225 grams tomatoes (small Early Girl, plum cherry, grape or red cherry)
  • 4 medium garlic cloves, peeled and quartered lengthwise
  • 1 tablespoon / 15 ml + 2 tablespoons / 30 ml extra-virgin olive oil
  • 1 tablespoon / 15 ml za'atar spice mix

To make the za'atar mix, briefly whiz the first 5 ingredients in a spice grinder, or use a mortar and pestle to grind the thyme and oregano, then add the following 3 ingredients and grind some more.

Transfer to a small glass jar, add the sesame seeds, cover, shake and use as directed.

To prepare the roasted vegetables, heat the oven to 375 F / 190 C.

Lightly olive oil the bottom of a 3 quart / 3 liter glass baking dish using 1 tablespoon / 15 ml of the extra-virgin olive oil.

Dice the onion. Quarter the zucchini lengthwise then slice crosswise (no more than 1/2 inch / 1.25 cm thick). If the zucchini is plump, divide each half into thirds lengthwise before slicing. Halve the small tomatoes, quarter the larger ones, lengthwise.

Place all the vegetables in the baking dish and stir to mix. Place the baking dish in the oven. After 20 minutes, take the baking dish out of the oven and stir the vegetables. After another 5 minutes, check a piece of zucchini: the dish may be done or may need a few more minutes.

In the meantime, put the za'atar in a ramekin and slowly pour the remaining 2 tablespoons of olive oil while stirring to make a paste.

When the vegetables are ready, take the baking dish out of the oven and transfer onto a serving plate. Drizzle the za'atar on the vegetable and stir well. (Note: I took the photos before tossing to show the za'atar.) Taste and adjust the salt, if needed.

Serve immediately.

Serves 3-4.

roasted vegetables with za'atar / IMG_3936-2

hurry up: the vegetables are better when hot from the oven
(placemat by La FABBRICA del LINO)

You can dress other vegetables with the za’atar paste or dip bread into it and you can sprinkle za’atar on roasted meat or fish, flatbread or pizza. Making your own za’atar means you always have it handy.

1 Source: article on the Guardian
2 My post on roasted cauliflower with za'atar

Click on the button to hear me pronounce the Italian words mentioned in the post:

verdure arrosto con za'atar

or launch the verdure arrosto con za'atar audio file [mp3].

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]

FTC disclosure: I have received the table linen free of charge from the manufacturer (la FABBRICA del LINO). I have not and will not receive any monetary compensation for presenting it on my blog. The experience shared and the opinions expressed in this post are entirely my own.

zucchini, onion, tomatoes, zaatar, side-dish

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Newrule

verdure arrosto con za'atar

roasted vegetables with za'atar / IMG_3938 (1)

il fornp e za'atar turasformano verdure estive in un contorno saporito
(tovaglietta de La FABBRICA del LINO)

Za’atar (Origanum syriacum) è un'erba tipica del Medio Oriente. Con lo stesso nome si indica anche una miscela di spezie che contiene la stessa erba, sumac (sommacco, Rhus coriaria) sale e semi di sesamo. 

Le prime volte ho usato za’atar comprato, un misto di sumac, semi di sesamo tostati, sale, cumino, timo, origano e maggiorana. L'ho finito rapidamente utilizzandolo in piatti come cavolfiore arrosto.1

Poi ho deciso di preparare la mia versione. Ci sono molte ricette per lo za’atar (la miscela). Quella qui sotto è il risultato dei miei esperimenti. Forse un giorno cercherò l'erba za'atar, ma nel frattempo uso il timo secco. 

Per questo contorno ho scelto la combinazione zucchine, pomodori e cipolla dolce. La foto in altro mostra le mie zucchine preferite e una varietà di pomodorini ottima per piatti al forno. La foto qui sotto mostra delle splendide cipolle.



Ingredienti per lo za’atar (miscela con timo secco)

  • 1 cucchiaio / 15 ml timo secco
  • 1/2 cucchiaino / 2,5 ml origano secco
  • 1 cucchiaio / 15 ml sumac (sommacco)
  • 1/2 cucchiaino / 2,5 ml sale fino
  • 1 cucchiaio / 15 ml cumino in polvere
  • 1 cucchiaio / 15 ml semi di sesamo tostati

Ingredienti per il contorno:

  • 113 grammi cipolle di una varietà dolce
  • 450 grammi zucchine
  • 225 grammi pomodorini
  • 4 spicchi d'aglio, pelati e tagliati in quattro per lungo
  • 1 cucchiaio / 15 ml + 2 cucchiai / 30 ml olio extra-vergine di olica
  • 1 cucchiaio / 15 ml za'atar

Per preparare lo za'atar (miscela), pestare in un mortaio timo e origano, poi aggiungere sumac, sale e cumino e pestare ancora un po'. Versare in un vasetto di vetro, aggiungere i semi di sesamo, mettere il coperchio e shakerare.

Per preparare le verdure arrosto, scaldare il forno a 190 C.

Oliare il fondo di una teglia da forno di vetro da 3 litri con 1 cucchiaio / 15 ml di olio extra-vergine di oliva.

Tagliare a dadini la cipolla. Tagliare in quarti le zucchine per lungo, poi tagliare a pezzetti non più spessi di 1,25 cm. Tagliare i pomodorini a metà o in quarti per lungo.

Mettere tutte le verdure nella teglia e mescolare. Mettere la teglia nel forno. Dopo 20 minuti, mescolare le verdure. Dopo altri 5 minuti, testare un pezzetto di zucchina: il piatto può essere pronto o necessitare di alcuni minuti di cottura aggiuntivi.

Nel frattempo mettere lo za'atar in una ciotolina e versare lentamente gli altri 2 cucchiai / 30 ml di olio extra-vergine di oliva, mescolando per fare una crema.

Quando le verdure sono pronte, sfornarle e trasferirle su un piatto da portata. Versare il condimento sulle verdure e mescolare bene. (Nota: ho scattato le foto prima di mescolare le verdure in modo da mostrare lo za'atar.) Assaggiare e, se necessario, aggiustare di sale.

Servire immediatamente (3-4 porzioni).

roasted vegetables with za'atar / IMG_3936-2

le verdure sono più buone quando sono ben calde
(tovaglietta de La FABBRICA del LINO)

Se preparate lo za'atar in casa lo avrete sempre a disposizione per provarlo in altre combinazioni vegetariane o meno.

1 Il mio post con la ricetta di cavolfiore arrosto con za'atar

Logo_v4Porto le mie verdure arrosto con za'atar sulla tavola del 7° mese del gruppo Fattoria consapevole e solidale: spezie e aromi

La lista delle ricette contribuite questo mese

 

FTC disclosure: Ho ricevuto la tovaglietta gratuitamente dall'azienda produttrice (la FABBRICA del LINO). Non ho ricevuto e non riceverò alcun compenso per presentare il prodotto sul mio blog. Le opinioni espresse nel post sono interamente personali.

recipe: roasted vegetables with za’atar

| Simona

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roasted eggplant, zucchini and tomatoes / melanzane, zucchine e pomodori in teglia

| Simona

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eggplant zucchini tomatoes garlic / IMG_3401

farm fresh and fabulous
(placemat by La FABBRICA del LINO)

Our current Cook the Books Club selection is Recipe for a Perfect Wife by Karma Brown1, a novel that follows the stories of two women, Alice and Eleanor (Nellie). In 2018, Alice and her husband, Nate, move from Manhattan to a house in a town outside New York sold because the previous owner had died. In the basement, Alice finds a cookbook and a box of old magazines. Her neighbor, Sally, tells her a bit about Eleanor, who lived in the house from the mid-1950’s until her death, and gives Alice a set of letters written by Eleanor to her own mother.

The novel alternates between Alice and Eleanor, both struggling in their marriage and holding secrets from their husband, both dealing with the expectations around childbearing, both trying to find their place in the world. As her husband becomes more and more violent, Nellie finds refuge with Miriam, her neighbor and Sally’s mother, just like Alice finds a friend in Sally.

In the sections devoted to Nellie, we see her cooking dishes from a beloved cookbook that belonged to her mother, Elsie. After Alice finds the cookbook, she tries some recipes. Each recipe is given within context: for example, cookies prepared for a neighborhood meeting, Baked Alaska for a dinner party. The nicest recipe-related scene is the one where Nellie recalls making Lemon Lavender Muffins with her mother in their small kitchen. Nellie does almost everything, while Elsie prepares the lavender buds (two teaspoons) and reminds Nellie not to overstir the batter.

One of the recipes in the book is for Tuna Casserole, which uses canned tuna and canned mushroom soup. This type of ingredients is part of casseroles’ success.

[T]he casserole—the all-American meal-in-a-dish that lured skilled cooks of the early 1900s away from the art of scratch recipes to the mechanics of convenience cooking, thus launching a new category in American-style cuisine.

Casseroles could, conversely, lure today’s convenience cooks back into the kitchen, if only to open a can of Campbell’s mushroom soup and throw a handful of noodles, cashews and celery stubs into a dish that would become that evening’s–and maybe even tomorrow’s–supper.2

In the summer, when fresh vegetables abound, I prefer to eat fresh vegetables. Still, I held to the idea of making a baked dish with a small number of ingredients. Rather than taking those from the pantry, I got them from the farmers’ market. This is the time of the year when it is easy to overdo with purchases. A dish of roasted vegetables is a way to make sure you use all your purchases. The side dish is great when freshly baked and leftovers (avanzi) are delicious.

roasted eggplant zucchini and tomatoes / IMG_3411 (1)

maybe not the prettiest dish, but so tasty!
(placemat by La FABBRICA del LINO)

The dish is not particularly pretty, but the raw ingredients are. Recently I’ve been photographing sets of vegetables fresh from the farmers’ market, edible still lives. It’s hard not to be fascinated by the colors: in the photo at the top the eggplant Listada de Gandia is marbled purple, the zucchini Costata Romanesco are light green and speckled and the tomatoes on the vine are Edox3 perfectly red. The herb on the right is winter savory4 (santoreggia montana) from my garden, an herb I use a lot in my cooking.

It is fine to use other varieties of eggplant and zucchini. In fact, the rendition pictured above and below included a purple globe eggplant and I have also used Chinese eggplant (from a favorite vendor at the South Berkeley farmers’ market, who also introduced me to Chinese bitter melon and Korean melon) and yellow zucchini.

Print-friendly version of briciole’s recipe for Roasted eggplant, zucchini and tomatoes

Ingredients:

  • 3 tablespoons / 45 ml extra-virgin olive oil
  • 1 eggplant (or 2 small ones) 12 ounces / 340 grams
  • 2 zucchini 9 ounces / 250 grams
  • 6 ounces / 170 grams cherry plum, cherry or grape tomatoes: a variety that is good for roasting
  • 2 plums or 1 peach 4 ounces / 112 grams, optional but good
  • 3-4 garlic cloves, minced
  • 1 tablespoon fresh leaves of winter savory or thyme or a mix of the two
  • 1/4 teaspoon Penzey’s Arizona Dreaming Seasoning OR a pinch each of ground paprika, cumin, black pepper, ancho or chipotle pepper
  • 1/4 teaspoon fine sea salt, or to taste

Heat the oven to 375 F / 190 C.

Distribute the olive oil on the bottom of a 3 quart / 3 liter (13″x 9″ x 2″ / 33 x 23 x 5 cm) glass baking dish.

Dice all the vegetables. Eggplant: slice crosswise (no more than 1/2 inch / 1.25 cm thick), then pile 2-3 slices and dice. Zucchini: quarter them lengthwise then slice crosswise (no more than 1/2 inch / 1.25 cm thick). If the zucchini is plump, divide each half into thirds lengthwise before slicing. Tomatoes: halve the small ones, quarter the larger ones, lengthwise. Cut the fruit in bite-sized pieces.

Place all the vegetables and fruit, if using, in the baking dish, sprinkle the herb(s) and seasoning (or spices). Stir to mix. Place the baking dish in the oven. After 20 minutes, take the baking dish out of the oven and stir the vegetables. After another 5 minutes, check a piece of eggplant and a piece of zucchini: the dish may be done or may need a few more minutes.

When the vegetables are ready, take the baking dish out of the oven, sprinkle the sea salt and stir. Taste and adjust the seasoning. Serve out of the baking dish or transfer onto a serving dish and serve. 

Serves 4

IMG_3405

ready for the oven

I confess that I eat the first portion straight out of the baking dish.

1 The novel’s page on the author’s website
2 Casseroles – Main courses for baby boomers in the 50’s, these classic American dishes are easy to prepare, low cost and nutritious [from the LA Times].
3 About Edox tomato
4 About Savory
5 Penzey’s Arizona Dreaming Seasoning contains ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa and natural smoke flavoring. [I do not have any business relationship with the company. This is the product I use and I share the link as information.]

Click on the button to hear me pronounce the Italian words mentioned in the post:

melanzane, zucchine e pomodori in teglia

or launch the melanzane, zucchine e pomodori in teglia audio file [mp3].

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]

CtBThis is my contribution to the current selection of our Cook the Books hosted by Debra of Eliot’s Eats. (You can find the guidelines for participating in the event on this page.)

The roundup of the event.

FTC disclosure: I have received the table linens free of charge from the manufacturer (la FABBRICA del LINO). I have not and will not receive any monetary compensation for presenting it on my blog. The experience shared and the opinions expressed in this post are entirely my own.

eggplant, zucchini, tomatoes, side dish, Italian cuisine

recipe: roasted eggplant, zucchini and tomatoes

| Simona

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