Neapolitan Eggplants

Openly speaking, at the first sight you don't know exactly what it is all about in this picture...Also openly speaking, I didn't know exactly what wonderful food I am eating when I had the first bite of this.

I started to cook eggplants only a couple of months ago - due to an unhappy allergic experience a couple of years ago - but since then I love to introduce it on my menu at least every month.

This week, for the Shabbat menu, I wanted something new and thus, I tried another recommendation from The Classic Kosher Cooking, by Sara Finkel (p.142).

I did some changes but overall I kept the main narrative.

What do you need:

2 moderate eggplants

1 teaspoon salt 

1/3 cup oil

2 small red onions finely diced

3 gloves garlic, minced

1 cup grated Emmentaler

I cut the eggplants in half lengthwise, sprinkle with salt and put in the oven for around 30 minutes. After, I cut out the pulp, chop it and fried together with the oil and onion for 10 minutes. I added the cheese, the garlic and the salt for another 5 minutes, then put together in the oven and bake for 30 minutes. The taste is so wonderful that you don't know exactly what you are eating. 

A real pleasure!

Challah

I was only behind the camera.

Broccoli Kugel

 Similarly with the author of this recipe, I was very late, with lots of things to be done and in addition, with a lack of food inspiration. Plus, with the perspective of a potluck to attend immediately after the Shabbos. In a very short time - maximum 30 minutes - the recipe was ready. In comparison with the original version, I didn't use mayonnaise and only 400 gr. broccoli. For the big pleasure of four hungry persons.