Saturday, February 27, 2010

Eggplant Chickpea Stew, Russian Salad and Lemon Cake


Munazalit Bathinjan or Eggplant and Chickpea Stew from "Classic Vegetarian Recipes from The Middle East and N. Africa". Origin of this recipe: Lebanon and Syria. It's wonderful both hot and at room temperature and served with pita and/or quinoa.


I made this delicious Russian Salad (from The Olive and The Caper cookbook) a few weekends ago and made it again today. It has potatoes, green beans, carrots, peas, baby lima beans and lemon caper mayo. This time I added lots of fresh dill.


Lemon cake!

6 comments:

Anonymous said...

yum yum yum! Do you have a recipe for lemon cake? I recently made an orange cake with grand marnier..ooh it was yummy. Thanks!

kmouse said...

I used the cake recipe here and substituted half of the liquid with lemon juice and added about 1 TB lemon zest to the batter.
http://www.pakupaku.info/sweets/vanilla_cake.shtml

I only used half of the recipe because I used a small loaf tin.

DJ Karma said...

Looks so yummy!

Trinity (of haiku tofu) said...

That Russian Salad looks delicious. I love peas + dill!

Mary said...

I came to see the eggplant stew, but the Russian salad also has me drooling! I love how international your cooking is.

Mia (@ flowering tea ) said...

The Russian Salad got me interested, it looks really good and I've never had any Russian food before. Thanks for your post. 'Be back to check more of your post here. :)