|With my sister-in-law, eating Satay in Taiping, Malaysia|
- I enjoyed the variety of the recipes and found the different techniques and ingredients really inspirational. I can see this book being a jumping off point for all kinds of cooking experimentation.
- The photographs are clear and the recipes well laid out.
- There are useful hints and tips, with photographs introducing particular ingredients and, sometimes, offering alternatives
- There are no metric ingredients measures and no conversion chart, as with many US publications.
- Some of the ingredients would be extremely difficult to source e.g. Cactus Paddles!!!
Romanian Sweet and Sour Eggplant
discard both ends of each eggplant, and cut them lengthwise into ¼ inch thick
slices. Lay the slices out on a baking
sheet, and sprinkle both sides with the 3 tablespoons of salt. Set aside for 20 minutes so that he salt will
draw out some of the water from the eggplant. Then pat the eggplant dry with a
Put the olive oil,
garlic, scallions, parsley, cayenne and remaining ½ teaspoon salt in a food
processor,and puree until a smooth paste forms (it will resemble pesto). Spread liberally all over both sides of the
In a large sauté
pan set over medium-high heat, heat 2 tbsp canola oil. Add enough eggplant slices to cover the
bottom of the pan, and cook until they are browned on both sides and cooked
through, 2 to 3 minutes per side.
Transfer the eggplant to a platter or plate. Repeat this process with the remaining
eggplant slices, adding 2 tablespoon oil for each batch. Cut the cooked eggplant into 1 inch wide
over medium heat, combine the tomatoes, vinegar and brown sugar. Stew for 12 minutes or until the tomatoes
begin breaking down. Add the eggplant
strips and stir together. Reduce the
heat to low and simmer for 8 to 10 minutes until most of the liquid has been
cooked off. Remove from the heat and
serve or chill. This dish may be served
warm or cold.