The CookingBites Recipe Challenge: Aubergine (Eggplant)

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Thai Ratatouille, @Yorky - style. Follow the link to find out what I changed (hint: it was everything!), as well as why I can't enter it in the contest. The story of why I made it is amusing, too.

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I will make something else with eggplant, I promise.
 
Francesca said:
@The Late Night Gourmet

Looks very Provençal and Mediterranean however, surely Yorky added one of his notorious Chili Peps and some Thai spices !!

Delicious surely ..
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The Calabrian chili peppers (my current favorite pepper) I used gave it just enough heat that you know it's there, but not nearly what would have been the case with the Thai chili peppers. @Yorky made an excellent recipe - even with the substitutions I made - and the results were terrific.
 
The Late Night Gourmet said:
The Calabrian chili peppers (my current favorite pepper) I used gave it just enough heat that you know it's there, but not nearly what would have been the case with the Thai chili peppers. @Yorky made an excellent recipe - even with the substitutions I made - and the results were terrific.
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@The Late Night Gourmet

I am sure it was delicious, Provençal, Thai style and Your´s !! I adore Ratatouille and Aubergine / Eggplant & Courgette, or Zucchine ..

In Spain, we have an ancient dish called Pisto Manchego from Castilla La Mancha which has the same ingredients, with a slightly different texture .. A thick salsa texture and some Spaniards place a sunny side up egg on top or 2 hard boiled eggs sliced on top .. And dip rustic country bread into it .. However, the ingredients are exactly the same .. It is always served in a "cazuela" or red clay flat bowl ..
 
Francesca said:
@The Late Night Gourmet

I am sure it was delicious, Provençal, Thai style and Your´s !! I adore Ratatouille and Aubergine / Eggplant & Courgette, or Zucchine ..

In Spain, we have an ancient dish called Pisto Manchego from Castilla La Mancha which has the same ingredients, with a slightly different texture .. A thick salsa texture and some Spaniards place a sunny side up egg on top or 2 hard boiled eggs sliced on top .. And dip rustic country bread into it .. However, the ingredients are exactly the same .. It is always served in a "cazuela" or red clay flat bowl ..
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I love the idea of the egg...I will try this the next time I have the ratatouille!
 
Francesca said:
Aubergine is a fave veggie of our´s .. We prepare it to replace lasagne sheet pasta, a Puglia récipe: Melanzane di Lecce or Spanish style, sautéed in Evoo or
Ba Ba Ghanuj - Egyptian or Lebanese or Moroccan with Tahine in a Hummus type style ..

Also, Pisto Manchego, Ratatouille Provençal ..
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Potassium Blast!!
 
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