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Sunday, January 12, 2014

Sautéed Asian eggplants and asparagus with Italian herbs (and baby potatoes)


One of my favourite kitchen smells is garlic and herbs sizzling in olive oil! Here I used fresh rosemary, sage and oregano, a couple of garlic cloves, and a few long Asian eggplants, cut into halves or quarters (depending on their size). When the eggplants were done I added the asparagus (which take less time) and sauté the lot for one more minute, then added more fresh herbs, a good pinch of salt, a heavy lid, and turned the heat off. If you leave the veggies like this for 5-10 minutes they will just 'finish' cooking in their own steam.


I had herbs leftover, so I half-boiled some new potatoes, peeled them (sorry Kiwis, but I love to peel my potatoes, unless they are organic) and placed them on a baking try lined with baking paper. I added rosemary and sage, salt and olive oil. I baked the lot and the kitchen smelled lovely.


 Photos and recipes by Alessandra Zecchini ©

6 comments:

  1. e' piacevole il profumo di erbe e di verdure saltate...che delizia!

    ReplyDelete
  2. Happy new year for you and your familly.
    I love the potatoes wich the rosemary in french "romarin"
    Ciao

    ReplyDelete
  3. Una vera delizia!Bravissima!
    Buona settimana,carina!

    ReplyDelete
  4. Grazie Lenia, buona settimana anche a te!

    ReplyDelete

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