What a Beautiful Dinner.

Today, I had one of the vegetarian dinners, as I do ( I like to have meat only once - max twice a week, fish twice a week - at least once a week) and the rest of the meals vegetarian). It was time for a new recipe and an old classic (by my means) recipe.


The dates i bought were from my new favourite shop Nile Valley, which is run by an extremely nice couple. They sell the best Iranian dates, fresh. Oh my god I thought were does life continue after this. A couple of weeks ago I also bought a Turkish coffee maker and their special blend of Egyptian coffee. Simply delicious with the lovely nut pastries.

Both of these recipes go extremely well cold the next day (for lunch at work) or with grilled meat, fish of any kind.

Aubergine slices with Walnuts and Garlic

Serves 6

1 kg aubergine
olive oil
2-3 tbsp wine vinegar (of good quality)
salt
6-7 cloves garlic, crushed
60 g walnuts
handful of chopped flat leaf parsley

Wash the aubergines and cut them lenghtwise into slices about 1.5 cm thick. Place them on a plate, sprinkled with some salt for 30 min to allow them to sweat. While they are sweating put the oven on 240 C, place the aubergines well oiled on a tray covered with aluminium foil in the oven for about 20 min. Turn through halftime.
Arrange them on flat serving plates, then brush with vinegar and sprinkle lightly with salt.
Finely chop the walnuts (very finely) in a food processor and mix with the chopped parsley in a bowl.
Soften the garlic in 1 tbsp oil over a medium heat until the aroma rises, but do not let it colour. Add the garlic with another tbsp of oil and a sprinkling of salt, mix well and spread this paste on the aubergine slices.

Carrot, Orange Salad with Toasted Almonds and Fresh Dates.
Serves 6

8 Carrots
2 Oranges
2 handpalsm of toasted chopped almonds
handful of fresh dates
1 lemon
sugar

Grate the carrots and put in a bowl with the oranges, who have been divided into boats. Squeeze the lemon and mix with the sugar (tiny tiny pit, only to take off the edge of the lemon) and sprinkle over the salad.
Put the almonds and chopped dates on top.