From Mezze to Milk
Tart, Cecile Yazbek, Wakefield Press, 2011.
The vegetables for this recipe had to be shredded. The
author suggests shredding rather than grating, and she explains shredding as
putting them through a food processor. So in went an eggplant, an onion and a
tomato. A selection of flavourings was now added to the mix: chopped mint,
chopped parsley, salt, pepper, cinnamon and allspice. To this lot went binding
ingredients: olive oil, flour, baking powder and an egg. It was an easy mix to
put together.
An oven tray was now prepared with a sheet of baking paper
on it. The mixture was spooned on in patty-sized quantities and baked in a
moderate oven for about 20-30 minutes.
I did not really enjoy these overmuch. The texture was a on the rubbery side. I think it would have been much better to have fried these
in a pan rather than baking them in the oven. At least then they would have
perhaps had the chance to develop a crisp crust which might have helped them.
Taste: ✔✔
Ease of
cooking: ✔✔✔✔
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