I can’t believe I have yet to post a hummus recipe after making this delicious appetizer/dip for the umpteenth time. Hummus, long a staple of Middle Eastern cuisine, made from chickpeas and tahini (sesame paste) is low in fat and high in protein. This might be the reason why the hummus craze has spread the world by fire on the tables of the health conscious communities. My eyes nearly popped out when MSN reported that store-bought hummus sales in US was USD530 million in 2012 and farmers are switching to planting this lowly chickpea to meet with the growing demand. Continue Reading →
Eggplant (or aubergine) is one of my favourite vegetable. Whenever I come across an eggplant recipe, my heart gives me a tug..
I have not heard of Nasu Dengaku (Grilled Miso Glazed Eggplant) until I saw the recipe topping up in a number of blogs recently. No wonder I’ve not tasted this dish as it’s a fairly typical Japanese dish you’d get at an Izakaya (Japanese tapas bar). I don’t think I’ve been to an Izakaya.. Continue Reading →