It’s getting warm and slightly uncomfortable weather wise but things are also growing in the garden and we’re planning to get an umbrella for our back yard so we can actually enjoy our outdoor furniture. Now if only my back yard looked a little something like this:
This month’s menu is inspired by a little Mediterranean Island sun. Meant to be enjoyed outside with with lots of loud friends and family.
“Goat Cheese with Olives, Lemon, and Thyme” From Leite’s Culinaria
“Beefsteak Tomato Salad” from Martha Stewart
“Eggplant Salad with Chickpeas and Feta” from Martha Stewart
“Mini Spiced Chicken Burgers with Mint Greek Yogurt” from Applemint
“Zucchini Patty Sandwiches” from Whole Living
“Lamb” from Joseph De Leo Photography
“Baked Sweet Potato Fries with Honey-Lime Dip” from Our Best Bites
“Lime, Yoghurt and Olive Oil Cake” from Simple Provisions
“Iraqi Lamb and Eggplant Stew with Pitas” by Jessie Sheidlower
I’m actually rather allergic to eggplant. People are usually really shocked, and slightly horrified, to learn this because I’m usually telling them just as I’m about to take a big bite of something eggplant based or within which eggplant is an ingredient.
To me, eating eggplant is sort of like how some people who are lactose intolerant will still eat cheese or ice cream. Of course they have pills that help with lactose intolerance. No such thing for eggplant as far as I’m aware. But the idea of eggplant makes me happy. It’s like my healthy alternative to potatoes. My lips may swell up and itch like crazy but I will sit and eat several helpings of eggplant based dishes (if done right) nonetheless. I’ve come to associate the itch with eggplant-happiness.
When I saw the above recipe for “Iraqi Lamb and Eggplant Stew with Pitas” I was like… “Yes”. And that was that. It’s highly unlikely that I will actually make this anytime soon since I rarely cook meat but if anyone wanted to cook it for me, however, that would be a very different situation.