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A submission for the 'Eat the Rainbow' design challenge. Lemons, radishes, chili, carrots, broccoli, beans...are all fabulous foods for fermenting! Historically, fermenting was a vital process in order to preserve food and drinks before refrigeration came about but this technique also provides numerous health benefits. Fermented food is rich in probiotic bacteria and eating this good bacteria is an easy and colourful way to boost your gut health!
Mutabbal is a grilled eggplant (aubergine) dip, a vegetarian rich flavour with Tahini (sesame paste) and yoghurt, what gives level to this dish is the garlic and olive oil. In my culture we serve it as Meza (appetizer) and we eat it with Arabic or pita bread.
You can enjoy it also by dipping your veggies (carrots - cucumber - celery) in, or with your Nachos.