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19 Oct 2010

Friendship is sharing: a wrap that crosses the Oceans

Chapatti wrap of pickled eggplant Sicilian style with fresh mint and coriander leaves served with a maracuja, chocolate, fried onions dip sauce

Few weeks ago Aparna asked me if I was willing to write a guest post for her, my answer was naturally yes! Apart from being this an honour to be featured on her blog My Diverse Kitchen, how could I say no to a friend?
Once fixed the time details, I just had to think about a yummy vegetarian recipe to contribute.
You might remember that last month Velveteers’ challenge pivoted around the Sicilian caponata; Aparna loved it so much that I promised myself to show her more examples of the fine art of Sicilian veggies.
Last year in one of my visit back home, I bought some little booklets that collect various recipes from Sicilian culinary tradition from the different areas and cities of the island. I started reading the vegetables volume to find out that almost one third of its recipes feature eggplants; they are indeed one of the most beloved vegetable in Sicily. I already delved deeper into the gastronomic history of this fruit in my Caponata post but let me just remind here how it was considered at first as a poisonous "apple" and then relegated as food suited only for Jews.
Curious for more? Let's head over to Aparna's.

2 comments:

  1. love love love the glaze on the eggplants! this looks juicy and so filling! eggplants are very loved in kuwait specially when grilled and pureed into salsa

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  2. Wow very delicious. Thanks for sharing.

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