Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

oofencocotte

oofencocotte

Couldn't show you photos without some medical scan of my stomach I'm afraid :)

 

It was excellent. The crispiness of the roasted eggplant was important to the texture. Very deep flavours of Morocco. The lemon in there I think created something very new that I wasn't used to. 

 

To be honest I don't think I've ever had artichoke hearts and don't even know what they look like, so I don't know how they would compare. But eggplant worked!

 

I fried some raw rice with garlic and ginger paste and then boiled it in vegetable stock for 15 minutes and that was a great accompaniment. 

oofencocotte

oofencocotte

Couldn't show you photos without some medical scan of my stomach I'm afraid :)

 

It was excellent. The crispiness of the roasted eggplant was important to the texture. Very deep flavours of Morocco. The lemon in there I think created something very new that I wasn't used to. 

 

I fried some raw rice with garlic and ginger paste and then boiled it in vegetable stock for 15 minutes and that was a great accompaniment. 

oofencocotte

oofencocotte

Couldn't show you photos without some medical scan of my stomach I'm afraid :)

 

It was excellent. The crispiness of the roasted eggplant was important to the texture. Very deep flavours of Morocco. The lemon in there I think created something very new that I wasn't used to. 

 

I fried some raw rice with garlic and ginger paste and then steamed it for 15 minutes and that was a great accompaniment. 

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...