Portobellos rellenos con ricota y parmesano

Other, Vegetarian

(Ricotta- and Parmesan-Stuffed Portobellos) Portobellos rellenos con ricota y parmesano, diagonal II

Adapted and Translated from recetas.lanacion.com.ar

By now, you should all be very familiar with my mushroom obsession. I hadn’t eaten stuffed portobellos in a while when I returned to Houston for the summer and I was craving them! My mom was going away to Argentina so I started planning the weekly menu to feed my dad. I receive the weekly newsletter of Recetas La Nación (Argentine newspaper) but I hadn’t made one of their recipes in a while so I started looking through. I came across this recipe (Champignones rellenos con jamón, ricota y parmesano) and knew it was my priority especially since my mom had left an unfinished tub of ricotta that needed to be used. The outcome was delicious and the combination of ricotta and Parmesan had just the right punch of flavour.

Yields 3-4 servings


  • 4 portobello mushrooms
  • 1 cup ricotta
  • 1 cup Parmesan
  • Salt, pepper and nutmeg to taste
  • 2 tablespoons fresh parsley, chopped
  • 2-4 tablespoons breadcrumbs


  1. Preheat the oven to 190ºC (370ºF) and grease a 13×9-inch baking dish.
  2. Clean each mushroom with a paper towel and remove the stalks. Finely chop the stalks. Use a spoon to remove the gills and put them into a mixing bowl and combine with the chopped stalks.
  3. Add the Parmesan, ricotta and parsley to the gill and stalk mixture.
  4. Fill each portobello with the mixture and sprinkle each one with breadcrumbs. Bake into the preheated oven for around 10 minutes or until the tops are golden brown.


Comments: As I said before, this was a delicious concoction while also being super simple and very quick to make; I had dinner ready in about 20 minutes. The original recipe actually used smaller mushrooms and they served the mushrooms as an appetizer, which could also be a great option for a dinner party. I served them hot out of the oven but they recommended serving them warm or cold, which is a better option if you’re serving them as an appetizer (I had cold leftovers for lunch the following day and it was actually really good like that too!). The original recipe also included 200g of diced ham in the filling. I thought my dad would like the touch of meat but I am vegetarian, so I made 2 mushrooms without ham and 2 with ham (100g). I served them with some warm sandwich thins to eat as full sandwiches or open-faced sandwiches. Some brown rice could also go nicely with the bite of the cheese filling.

Portobellos rellenos con ricota y parmesano, plato II

Rosemary Mushroom Polenta with Spinach and Marinara Sauce

Other, Vegetarian

Rosemary Mushroom Polenta with Spinach and Marinara Sauce


Adapted from meatfreemondays.com and budgebytes.com

To start off, let me just say that you can eat really good food in my college town, Davis, CA. This goes for Café Bernardo as well. My parents and I were surprised when we arrived at this restaurant and found out it was actually part of the Best Western Palm Court Hotel. We were not at all disappointed, however, and we make a point of going there every time they come visit. That said, though many things on the menu sound amazing, I always order the Grilled Polenta that comes with tomato sauce, spinach, portobello and cheese. I was then inspired to make something similar. I found two recipes, which I combined. A very satisfying meal!

Yields 4-6 servings 


  • 1 cup instant polenta
  • 3 cups water
  • 1 tablespoon butter
  • ½ teaspoon cayenne pepper
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 12 ounces portobello and shiitake mushrooms, sliced
  • ¼ cup fresh rosemary, chopped
  • 8 ounces frozen chopped spinach
  • 1 cup tomato purée or marinara sauce


1.     Grease an 8-inch square baking dish and set aside.

2.     Bring the water to a boil in a large saucepan. When the water boils, add the polenta in a steady stream while stirring. Keep stirring until it reaches a soft, creamy consistency and turn off heat. Beat in the butter. Season with salt, cayenne pepper and black pepper to taste.

3.     Pour the polenta into the prepared baking dish and set in the fridge for about an hour or until firm.

4.     Preheat the oven to 180C (350F).

5.     Remove the polenta from the fridge and top it with the Parmesan.

6.     Place the polenta in the preheated oven for 20 minutes or until the cheese has melted.

7.     When the polenta has warmed through, remove it from the oven and cut into squares.

8.     While the polenta is cooking, heat the olive oil in a large frying pan over medium high heat. Add the mushrooms and cook for about 3 to 5 minutes or until the mushrooms are soft and a nice brown color. After 2 minutes, toss in the chopped rosemary and season with salt and pepper to taste.

9.     Remove the mushrooms from the skillet, leaving any liquids behind in the pan and add the frozen spinach. Sauté the spinach until heated through and season with salt and pepper to taste.

10. To serve, arrange a couple of baked polenta squares on each plate and top with about ¼ of the tomato purée or marinara. Then add a layer of spinach and finally a layer of the rosemary infused mushrooms. Decorate with sprigs of fresh rosemary if desired. Serve warm.



Comments: This recipe is not at all difficult. After the polenta has been left in the fridge, it is also quite quick to make. By combining two recipes, I tried to pull in my favorite aspects of each recipe to make one great dish. I loved the idea of the rosemary infused mushrooms from the Meat Free Mondays recipe but I wanted the spinach and tomato purée/sauce as well. Instead of just using portobello mushrooms, I also added some shiitake mushrooms. Hope you like it!

Renovados canelones de espinaca y queso

Other, Vegetarian

(Spinach and Cheese Cannelloni)


Translated and Adapted from recetas.lanacion.com.ar

When I was little, my mom used to make cannelloni pretty often. She made spinach and meat ones; funnily enough, I believe I preferred the latter. As is typical in Argentina, she would make crêpes, or panqueques, for the dough instead of actual pasta, and she always made sure to make some extra for dessert (crêpes with dulce de leche are quite extraordinary!). It had been a while since we had eaten cannelloni, but I received my weekly menu from La Nación one Monday morning, which contained this recipe. I immediately set off to make it.

Yields 4-6 servings



  • 500 grams fresh spinach
  • 150 grams mozzarella, diced
  • 150 grams ricotta
  • 12 crêpes
  • 100 milliliters prepared béchamel sauce (see Comments)
  • 50 grams grated Parmesan
  • Salt, to taste
  • Pepper, to taste
  • Nutmeg, to taste


  1. Preheat the oven to 177C (350F) and lightly grease a 13×9-inch baking dish.
  2. In a large pot, cook the spinach over medium heat until wilted and the liquid has evaporated. Remove from heat, squeeze out the liquid and chop.
  3. Mix the spinach with the ricotta and diced mozzarella. Season to taste.
  4. Add the Parmesan to the prepared béchamel sauce and set aside.
  5. Divide the filling evenly among the crêpes and roll them up. Place them in the prepared baking dish. Evenly spread the béchamel sauce over the cannelloni.
  6. Bake in the preheated oven for about 20 minutes or until the top is a golden brown.


Comments: This yet another quite simplistic recipe that doesn’t take up that much time. The blend of cheeses was quite excellent. You can, of course, make your own crêpes, but I had some stored in the freezer, which I used instead. I have instructions for making crêpes in the recipe for Mushroom & Spinach Crêpes. For the béchamel sauce, you can go all out and do the traditional one with a roux. The one I made was a very easy and quick one my mom has always made. For every 250 milliliters of milk (I used almond in this case), add 1 tablespoon of flour; simmer the mixture while stirring constantly until you get a creamy consistency. You can add more or less flour depending on whether you want a thicker or more liquid sauce. The original recipe also includes 100 grams of bacon, which you must dice and sauté to a golden color; as I am vegetarian and never liked bacon, I omitted it.


Veg Greek Meatballs in a Fragrant Tomato Sauce with Goat Cheese

Other, Vegetarian


Adapted from vegetariantimes.com

I’ve done vegetarian meatballs before with lentils and several vegetables. I’ve bought Trader Joe’s Meatless Meatballs. I wanted something different. While browsing through Vegetarian Times, I came across this recipe. Seitan meatballs. Of course. I’d thought about it before. It’s a great vegetarian substitute for ground meat. I also loved the addition of tomato sauce (how my mom makes regular meatballs) and goat cheese.

Yields 12 servings


  • 3 8-ounce packages plain seitan, rinsed and drained
  • 1 8-ounce package ricotta
  • 1 cup unseasoned breadcrumbs
  • 1 small onion, finely chopped
  • 1 large egg, lightly beaten
  • 3 tablespoons lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon baking soda
  • ½ teaspoon allspice
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 25 ounces tomato purée
  • 1 cup crumbled goat cheese


  1. Pulse the seitan in the food processor until finely ground. Transfer to a bowl. Add all the remaining ingredients except the oil, tomato puré and feta. Mash the mixture with hands or a potato masher until the mixture comes together. Season with salt and pepper to taste. Chill for 30 minutes.
  2. Preheat the oven to 350F (177C). Coat the baking dish with oil. Scoop the seitan mixture into golf ball-sized meatballs. Place the meatballs in the prepared baking dish. Bake for 20 minutes in the preheated oven.
  3. Pour the tomato purée over the meatballs and sprinkle with the goat cheese. Bake for 30 more minutes or until the sauce is bubbly.

Comments: I really loved the blend of flavors in this recipe. If you aren’t a huge fan of plain seitan, you should still try this recipe; you don’t really taste it. The addition of cheese also is the perfect finish. Since it was just me eating, I made a third of the recipe. Here, I wrote down the full one because it’s simpler. I didn’t like grinding the seitan in the food processor; if I had planned it beforehand, I would have bought the ground seitan instead. The recipe on the sight actually uses 1 25-ounce jar of tomato sauce; I like to use the purée instead, but you may do as you wish. The original recipe also uses feta cheese, not regular goat cheese, but I only had goat cheese. Feta would also do nicely; as always, make sure to buy actual goat’s milk feta, not cow’s milk feta. Though the baking time is pretty long, the actual hands-on time isn’t; you can also prepare the mixture ahead of time and chill it for more than the stated 30 minutes. These meatballs work nicely with some whole wheat couscous or in a hot dog bun as a sub.


Portobello Patty Melts

Other, Vegetarian


Adapted from cooking.nytimes.com

Here I continue to try to make up for my absence with the second portobello recipe (find the other one here as well as the pumpkin one here). In The New York Times magazine an article came out a few Sundays ago about the history of the patty melt. Of course, mostly everyone associates the patty melt with a thick, juicy beef burger. Nonetheless, the magazine also offered a vegetarian version that used portobello mushrooms as the “patty.” A lovely surprise on their part and a truly delicious dinner.

Yields 4 servings


  • 2 tablespoons butter
  • 2 large onions, peeled and thinly sliced
  • Salt, to taste
  • Black pepper, to taste
  • 8 slices rye bread
  • 8 ounces Gruyère cheese (8 slices)
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine or balsamic vinegar
  • 4-8 clean portobello caps


  1. Preheat oven to 400F (204C).
  2. To caramelize the onions, melt the butter in a large skillet over high heat.When it foams, add the onions. Do not stir immediately. Wait for one minute and then stir frequently over high heat for about 5 minutes until the onions start to release liquid and begin to look translucent.
  3. Reduce the heat to medium and cook, stirring often, for about 30 to 40 minutes or until the onions are fully melted and dark golden brown. Set the onions aside.
  4. In a baking dish, mix together the olive oil, soy sauce and vinegar. Add the portobello caps and cover the dish with aluminium foil. Roast in the preheated oven for 30 to 45 minutes, turning once.
  5. Grease an electric griddle and set it at medium heat. Place 4 slices of rye bread on the griddle. Top each piece with a slice of cheese, 1-2 portobello caps, some caramelized onions  and finally another slice of cheese and a slice of bread. Press down on the packages with a spatula. After a couple of minutes, carefully turn over each sandwich to brown the other side. Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides.


Comments: A truly satisfying and filling vegetarian meal with three fabulous ingredients: portobello mushrooms, Gruyère cheese and rye bread. The original recipe only says to use seeded rye bread. I went a step further and chose the original German rye bread that has a good bold flavor that suits the portobellos and the Gruyère. If using the German rye bread, cut each slice in half. You can caramelize the onions up to a day before and reheat slowly when you’re ready to cook. This is not a complex recipe though it does intimidate a little due to the extensive cooking time. I recommend preparing and roasting the mushrooms while you caramelize the onions. Though it does take some time to prepare, there isn’t a whole lot of hands-on time. The trickiest part to this recipe is flipping the sandwiches over and keeping them in shape. As the cheese melts, the bread tends to start to slide off; have patience and keep the sandwiches in shape with your spatula if this happens. These sandwiches are surprisingly satisfying, even for meat-eaters. The soy sauce in the portobello marinade gives them a delicious umami taste. Dig in!

Open-Faced Portobello Sandwiches

Other, Vegetarian


Adapted from vegetarian times.com

I know, I know. I have been horrible. I haven’t published a new recipe in two weeks and I am truly sorry. I have  had a crazy couple of weeks but now I am back. To make it up to you I am publishing two spectacular portobello recipes (here’s the other one) as well as a pumpkin one to celebrate the most wonderful time of the year, that is Pumpkin Season. To start off, we have these magnificent stuffed portobellos. It is a Greek-inspired recipe with a delicious feta cheese filling. It literally melts in your mouth wit just the right amount of meatiness from the mushrooms.

Yields 4 servings


  • 4 large portobello caps
  • 1 tablespoon olive oil
  • 1 large egg, beaten
  • 8 oz crumbled feta cheese
  • 1 cup ricotta cheese
  • 1 tablespoon dried oregano (or 3 tablespoons fresh oregano)
  • Black pepper, to taste
  • 12-16 grape tomatoes, halved


  1. Preheat oven to 425F (218C). Cover a baking dish with parchment paper and set aside.
  2. Wipe mushroom caps clean, snap off stem ends and carefully scrape out black gills. Brush each mushroom cap lightly with oil and set aside on the prepared baking dish.
  3. Combine the egg, feta and ricotta in a bowl. Mix well and stir in oregano and pepper. Divide the cheese filling evenly between the mushroom caps.
  4. Bake for 20 minutes or until tops are golden. Remove from oven, garnish with the grape tomatoes and serve.


Comments: Mine is quite a cheesy family so these mushrooms were very satisfying. The mild taste of the ricotta blends well with the bold flavor of the feta cheese. As I have said before, I encourage you to use original Greek feta made with goat or sheep’s milk. The difference in flavor between the original and one made with cow’s milk is vast. Vegetarian Times recommends pairing these mushrooms with Pinot Noir.


Double Corn Cakes with Black Beans

Other, Vegetarian

Double Corn Cakes with Black Beans

Adapted from vegetariantimes.com

As I have stated before, polenta is a staple in an Argentinean’s pantry. Since the first time I had polenta I have loved it. This is a different take on polenta where you form it into corn fritters with some corn and egg. They pair wonderfully with the warm black bean salad. I really liked this dish and the corn cakes will definitely be on my mind to make in the future as a side dish for something else.

Yields 4 servings

Double Corn Cakes with Black Beans, corn cakes

Corn Cakes on the Griddle


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 tablespoon ground cumin
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 15-oz can diced tomatoes, undrained
  • 1 ½ cups thawed frozen corn kernels, divided
  • 1 18-ounce tube pre-cooked polenta
  • 1 large egg, lightly beaten
Double Corn Cakes with Black Beans, black beans

Black Beans Sizzling Away


  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cumin and sauté for about 5 minutes. Stir in the beans, tomatoes with their juice and 1 cup of corn. Season with salt and pepper to taste. Cook for about 5 minutes or until heated through. Reduce heat to low to keep warm.
  2. Crumble the polenta into a microwaveable bowl and mash with a fork until nearly smooth. Add the remaining ½ cup of corn. Microwave 1 minute to soften the polenta. Stir. Add the beaten egg and fold into the polenta mixture until smooth.
  3. Grease a griddle and heat over medium-high heat. Shape the polenta into 8 1/3-cup cakes. Cook the corn cakes on the griddle 5 minutes per side or until golden brown.
  4. Serve the corn cakes over the black bean mixture.


Comments: Besides being delicious, this is also a very quick meal to make; it won’t take you more than 30 minutes. Instead of frozen corn you may also use fresh corn if you wish. When forming the cakes, the original recipe suggests gently flattening them with your palm. What I did was fill a 1/3 measuring cup with the polenta mixture and plopped the cakes directly onto the griddle from the cup. I did not flatten them in order to get some nice, thick cakes. (They also look very perfectly beautiful). The recipe says you should get 8 corn cakes; I got 9 so don’t fret if you don’t get exactly 8.

Enchilada-Stuffed Portobello Mushrooms

Other, Vegetarian

Enchilada-Stuffed Portobello Mushrooms, close-up

Adapted from sweetpeasandsaffron.com

After successfully completing my second year of college (two more to go!), I visited my parents for ten glorious days. Having access to a spacious kitchen and having more flexibility with what I could cook, I had to take advantage of my time there. There was one thing I was craving: mushrooms. Thankfully, my parents did not complain about my excessive use of mushrooms. One thing I wanted to try were these stuffed portobello mushrooms. They were exquisite and super easy to make!

Yields 2-4 servings


  • 4 portobello mushrooms
  • 2 tablespoons olive oil
  • ½ cup corn kernels
  • ½ cup black beans, drained and rinsed
  • 1 cup tomato puré
  • 1 cup shredded mozzarella cheese
  • Paprika, to taste
  • Pepper, to taste
  • Oregano, to taste

Enchilada-Stuffed Portobello Mushrooms


  1. Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.
  2. Using a small spoon, scoop the gills out of the mushrooms. Place the mushrooms upside down on the prepared baking sheet. Brush the mushrooms with the olive oil. Bake in the preheated oven for 10-15 minutes until tender.
  3. Remove the mushrooms from the oven. Spoon about 2 tablespoons each of corn and black beans into each mushroom. Drizzle with the tomato puré. Top with the shredded cheese.
  4. Bake for 10-15 more minutes in the preheated oven until the heated through ad the cheese is melted.

Comments:I made several adjustments from the original recipe. The most blatant difference is that these are not grilled. The original recipe says to scoop the gills out of the mushrooms, brush the exterior with olive oil, stuff the mushrooms with the filling and grill for 5-6 minutes over medium-high heat on the barbecue. Barbecuing is a skill I haven’t mastered; that’s why I baked the mushrooms first, stuffed them and heated them again. This does require a little more cooking time, unfortunately, and the mushrooms do shrink quite a bit. Feel free to grill them, though; you’ll probably be able to use more filling too. Another difference between my version and the original recipe is that I used tomato puré instead of enchilada sauce. At home we usually do not buy ready-made sauces and I personally prefer to use plain tomato puré when a recipe calls for a sauce; you can do as you wish. If serving four, I highly recommend preparing a side dish as this is quite a light (though delicious meal). Like I said before, if you choose to grill the mushrooms you may be able to use more filling and make the mushrooms more hearty. By themselves, they can easily serve two people. Delicious, easy and quick!

Enchilada-Stuffed Portobello Mushrooms, plato


Veggie Balls

Other, Vegetarian

Veggie Balls

Adapted from nytimes.com/cooking 

It’s amazing how many ways people have come up with to convert traditional meat dishes for vegetarians. You can always go to the supermarket and buy vegetarian meatballs (I like the Trader Joe’s ones) but there are a LOT of “unpronounceables” on the ingredients list. This is neither the easiest nor the fastest recipe but you know what’s going into them. The lentils give them a good meaty texture and then you have the additional benefits of all the veggies.  

Yields 30-32 veggie balls 


  • 2 cups lentils
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 teaspoon chopped fresh thyme
  • Salt, to taste
  • 3 tablespoons tomato purée
  • 8 ounces baby bella mushrooms, wiped clean and sliced
  • 3 large eggs
  • ½ cup grated rennet-free Parmesan cheese
  • ½ cup oat flour
  • ½ cup fresh parsley, chopped
  • ¼ cup walnuts, finely chopped

 Veggie Balls, plato


1. Combine the lentils and 2 quarts of water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and let cool.

2.     Add the olive oil to a large frying pan and sauté the onions, carrots, thyme and slat over medium-high heat, stirring frequently, for about 10 minutes or until the vegetables are tender and just beginning to brown.

3.     Add the tomato purée and continue to cook, stirring constantly for 3 minutes.

4.     Add the mushrooms and cook, stirring frequently for 15 more minutes or until all the liquid is absorbed.

5.     Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

6.     Add the eggs, Parmesan, oat flour, parsley and walnuts to the cooled vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

7.     Preheat the oven to 400F (204C). Grease a 9×13-inch baking dish and set aside.

8.     Roll the mixture into round, golf ball-size meatballs, making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing ¼-inch of space between the balls and in even rows vertically and horizontally to form a grid.

9.     Roast in the preheated oven for about 30 minutes or until the meatballs are firm and cooked through.

Veggie Balls, plato close-up

Comments: I liked these plain and simple but the original recipe suggests eating them with pesto; my parents did so and loved it. If there’s one thing that could be improved is the umami taste. There isn’t much of it so they may be even better if you add more spices or serve them with some kind of sauce to ump up the taste. I did not have oat flour but I processed old-fashioned oats; you can also use breadcrumbs (as stated in the original recipe). You may be able to find finely chopped walnuts in the supermarket or you can also process these. When forming the “meatballs,” I suggest you wet your hands so that the mixture doesn’t stick to them. I made half the recipe for my parents and myself and I had leftovers for lunch the following day (good for a meatball sub!).

Veggie Balls, plato close-up c: pesto

Veggie Ball with Pesto!

Roasted Eggplant and Chickpeas in Tomato Sauce

Other, Vegan, Vegetarian

Roasted Eggplant and Chickpeas in Tomato Sauce

Adapted from nytimes.com/cooking

Never say “no” to a dish that has eggplant. They are delicious and are great in vegetarian meals because of their “meatiness.” The chickpeas and feta cheese in this recipe give it a well-rounded flavor and add protein to it. This can easily be made into a vegan meal by omitting the feta cheese (though it gives a great punch) and substituting the honey for sugar or agave nectar.

Yields 6 servings


  • 1 tablespoon olive oil
  • 1 14-ounce can chopped tomatoes, with juice, pulsed to a coarse purée
  • 1 14-ounce can tomato purée
  • 1 teaspoon honey
  • ¼ teaspoon cinnamon
  • 1¼ pounds eggplant, cut into 1/3-inch-thick slices
  • 2 cans chickpeas, drained and rinsed
  • 4 ounces feta, crumbled
  • 1 teaspoon dried oregano

Roasted Eggplant and Chickpeas in Tomato Sauce, lado


  1. Heat the olive oil in a heavy skillet or wide saucepan over medium heat. Add the tomatoes, honey and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Adjust seasonings to taste.
  2. Meanwhile, heat the oven to 425F (218C). Line a baking sheet with aluminum foil and grease with cooking spray or olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Bake in the preheated oven for about 20 minutes or until the eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so the eggplant steams as it cools.
  3. Turn the oven down to 350F (177C).
  4. Grease a 2-quart (8×8-inch) baking dish. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas, top with the remaining tomato sauce and sprinkle the feta over the top. Sprinkle with the oregano and cover tightly with foil.
  5. Bake in the oven for about 30 minutes. Uncover and bake another 10 minutes or until the dish is bubbling.

Roasted Eggplant and Chickpeas in Tomato Sauce, arriba

Comments: There’s nothing really too complex about this recipe though it does take longer than others. You can cook the eggplant up to a day ahead and keep covered in the refrigerator. You can make the tomato sauce up to 3 days in advance and keep it in the refrigerator; it also freezes well. I love the combination of ingredients and the slight sweetness of the sauce.

Roasted Eggplant and Chickpeas in Tomato Sauce, plato