It's been a heck of a week up in Michigan. Our north country was devastated with ice storms that took out power and did all of the damage you can imagine, from trees downed to windows shattered and more. I wasn't there in person, but watched with jaw-dropping disbelief at how Mother Nature did her best to test--and how our people, our community, responded with their best, too, to help keep each other fed and warm and hopeful. It's so restorative to witness goodness among neighbors.
A photo of the devastating beauty captured by a friend Up North.
Our recipes for this week put eggplant at the center of the table, in the Mediterranean style of Lebanese eggplant. The dish can be prepared with halved eggplants as "boats" for the incredibly savory filling of cooked ground lamb or beef spiced with cinnamon--or layered, as my mother did, in an easy casserole style. In either case, the assembly bubbles away in the oven in tomato sauce that gets deeper, richer in flavor by the minute.
One of the great pleasures of this beloved recipe, like so many of our favorites, is the memories I associate with it. My mother made this fragrant dish for us when we would arrive home to visit from anywhere over the years (read my story!). She added melty cheese on top, which isn't traditional, but it's sooo good this way!
Your orders for spring and upcoming Easter celebrations are coming in hot! We have our must-taste apricot chews and other special confections, along with the ingredients that will take our feasts next level. Order ASAP and we'll ship ASAP, too. Shukrun! Thank you!
Bless your hands,
Lebanese Eggplant.
See that sauciness?! You'll get that with this boat-style and with the layered casserole style. Top with cheese or not. Sprinkle with gorgeous pine nuts, toasted.
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