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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.
All three of my peanut butter recipes are originally from my mom. I tested them in my own kitchen before illustrating them to make sure I include my own variation to it along with all the tips and tricks. My illustration principle is that it helps make Chinese cooking less intimidating and more like child's play. Plus, of course it has to be pretty too. This particular eggplant recipe is my dad's favourite.
Beef Stroganoff is a popular stew all over the world and there's a really common version in Sweden called "Korv Stroganoff" (“Sausage Stroganoff”), which uses a local type of sausage instead of beef. This is my vegetarian take on it, and I’ve illustrated this recipe for the “Soups, Stews and Chili” brief with Folio Focus (Rise, Design and Shine).
Delicious and easy! Start with your favourite vegetables, like zucchini, eggplant, carrot, brocolli, patotos or tomatoes. Slice it, add some garlic, olive oil and herbs (thyme, oregano, rosemary) or even honey and let it bake in the oven. It smells great! Add some basil and salt and enjoy this healthy, delicious and colorful food!
Again this was inspired by my recent holiday in Greece were many houses had gardens bursting with freshly grown fruit and vegetables. This classic combination of baked eggplant, tomatoes, peppers and herbs would make a great side dish or meatless main dish. Courgette could also be added for extra flavour, or any other combination of herbs.