So here I am in my native country, it is just as grey as it was in Italy but snowier! I arrived yesterday afternoon and after a quiet, nice evening with the lovely friends that I'm staying with, today I'll get going and I will face the Swedish world! Tonight is the food blogger dinner in Stockholm, I'm looking forward to that and I´m quite curious as I'm finally going to meet people that I so far only have swapped e-mails with! Ann from Anne's Food and Dagmar from A Cat in the Kicthen will be there and I'm sure they will write about is as well!
BUT I just have to post this great dish that I made the day before leaving, I didn't expect to like it as much as I did actually but it turned out to be a minor taste combination revelation or maybe it's the different textures of the eggplant and the chick peas that makes it soo nice, I don't know. You have to judge for yourselves!
MELANZANE E CECI or EGGPLANT AND CHICK PEAS
1 eggplant
2-3 dl cooked chick peas
1 clove of garlic
1 dry peperoncino
fresh thyme
salt
olive oil
- Dice (can I really use that as verb? I do it anyway!) the eggplant.
- Heat up the oil with the garlic and the crumbled peperoncino and after a minute or so you add the eggplant and the thyme. Let it fry until golden.
- Add the chick peas and continue to cook for 2 minutes.
- Serve!
All photos and original text copyright: Ilva Beretta 2005-2011. If you re-post a recipe, please give credit and link to recipe on this site. About photos, please contact me. (luculliandelights AT gmail DOT com)
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