I have come to a decision about a decision I made earlier in my food blogging career when I decided not to accept books for eventual reviews. Now I do because I really don’t understand why I decided not to do it. You see, I actually make reviews in my so called professional life and when I do that I don’t get paid but I get the book, just like I do as a food blogger so I really don’t see any difference. Sometimes I review good books and sometimes I review bad ones but here at least I can choose not to review the bad ones as I never promise to review the books I am offered. I read quite a lot of books about food already but most of them are in Italian so I never write about them and I pay for those myself. I love reading books about food and I love reading cookbooks, old and new, it makes my imagination happy and it’s one of my favourite things to do in the evening when I collapse of my sofa, Marco watch the news or a film on his sofa and I often immerse myself in food books, often with a pen in hand and my notebook close by in case I get some ideas. But now I would like to ask you two questions: Are you interested in reading about the Italian books on food or Italian cookbooks that I buy or get? and Do you want to know whether I bought the books I review or if a publisher sent it to me? If you don’t answer I take it you don’t really care and I will do as I please.



I have found these small and oh so pretty eggplants and I think they are just perfect for being served tepid in the summer with a glass of good wine. Simple to make and simple to eat. And a perfect entry for Weekend Herb Blogging, this week hosted by Susan over at Food Blogga. Thanks Susan! If you feel like participating, check out the rules here and the hosting scheme here.



Eggplants, very small ones are the best but you can use normal ones as well
Fresh herbs, I used rosemary, thyme, oregano, mint and sage
Good extra virgin olive oil

– Divide the eggplants in two parts length wise and make deep cuts with a small and sharp knife diagonally, first from left to right and then perpendicularly from right to left. If you don’t understand what I am talking about (I don’t blame you) take a look at the photos. Be careful not to cut through the skin though.
– Chop all the herbs and the garlic finely and fill all the cuts of the aubergines with it.
– Put them in a oven-proof dish and sprinkle salt over them. Pour olive oil over them and into the dish.
– Bake in a pre-heated oven (200°C/392°F) until soft and slightly brown It’s important that they are really well cooked. If they get brown too early, cover the dish with tin foil and go on baking.