Red Lentil Aubergine and Goat Cheese Bites

Red Lentil Aubergine and Goat Cheese Bites I really like meat when I go out but after three days of consecutive meat packed meals it felt really good to go back to vegetarian food. Continue reading

Last Thursday we went to an Indian restaurant I absolutely love and where on that day there is a buffet which always displays different dishes and I felt compelled to taste a little of everything. On Friday I was with old friends I have been hanging out for almost 20 years and we had salami and cheese as an appetizer and spare ribs, skewers and sausages as a main meal. Finally on Saturday we went to the opening of a restaurant and ended up having a beef filet after a whole bunch of freshly made Italian appetizers. I would qualify these three days as delicious but on Sunday it felt great to replace meat and wine with these lentil bites, a salad and water or tea. In this recipe I used a bunch of ingredients I truly enjoy and that work well together. The only thing to watch out is not to go for an aubergine that is too large or you might end up having a lentil mix that is too watery.

Red Lentil Aubergine and Goat Cheese Bites Red Lentil Aubergine and Goat Cheese Bites


Red Lentil Aubergine and Goat Cheese Bites


For about 20 units

Prep time: 35 min

Cook time: 45-50 min


180 g red lentils

1 small aubergine

8 sun dried tomato filets in olive oil

80 g hard goat cheese grated

2 finely chopped garlic cloves

1 tsp dried chilies

2 tbsp chopped parsley

2 tbsp chopped basil

2 tbsp chopped spring onion

Zest of one lemon

Salt and pepper

1 large egg

2-3 tbsp water

8-9 tbsp breadcrumbs

2 tbsp olive oil



Heat oven at 200°C.

Cut the aubergine in half lengthwise. Incise the inside with a knife making a few horizontal and vertical cuts. Brush cut side with olive oil and place on baking paper face side down. Cook in the oven for 35-40 min.

Meanwhile cook the lentils according to package instructions and set aside to cool.

Finely chop the sun dried tomatoes, the garlic, the parsley and the basil.

When the aubergines are done remove the inside meat with the help of a spoon. Place the pulp in a bowl along with the lentils and mash them. Add the sun dried tomatoes, herbs, chillies, goat cheese, lemon zest, spring onion salt, pepper and mix well.

Take a tbsp of the lentil preparation and form little balls of about 3,5-4 cm. Beat the egg in a bowl and add the water. In another bowl place the breadcrumbs. Take one ball and pass it first in the egg wash, then roll it in the bread crumbs.

Heat the olive oil in a non-stick pan and add the balls to brown on a medium fire (about 8-10 min). Serve warm either as an appetizer or as a meal, maybe with a salad with balsamic dressing.

Grilled Vegetable Sandwich / Sandwich aux Légumes Grillés

Grilled Vegetable Sandwich One of my favourite way to have vegetables is to grill them. When I make a barbecue at home, in the “to grill” platter there are always either zucchini, aubergines, peppers, tomatoes or mushrooms. Continue reading

With this weather the barbecue season is officially open. I didn’t take out the whole barbecue yet but with my griddle pan I made ourselves a salad with grilled chicken, zucchini and aubergines. I made more vegetables than I needed so that I could use the leftover veggies the following day. I knew my lunch break would be relatively limited because after my morning jog I wanted to clean and mow the lawn of my garden and later I have to get to work. Once the garden looked less like a wild pasture, I was ravenous and went to the kitchen to prepare this sandwich. I sat in the sun, on the edge of my terrace with my feet in the freshly cut grass under my bare feet.

For this recipe I had a quick look on the net and found a couple ideas I liked: one from biggirlssmallkitchen and the other is from Rachael Ray. In the end I adapted the recipes to what I had at hand.

Grilled Vegetable Sandwich

Grilled Vegetable Sandwich


Recipe for 4

Prep time: 20 min

Cook time: 10-14 min

Ingredients :

2 zucchini

1 aubergine

Olive oil

Salt and pepper

4 rustic buns

120 g mayonnaise

10-12 sun dried tomato fillets in oil

½ tsp paprika

1-2 spring onions

A handful arugula



Slice the zucchini and the aubergine at an angle into 1 cm pieces thick. Brush each slice with olive oil and season with salt and pepper. Heat a griddle pan (if you don’t have one use a normal pan) and add the sliced vegetables to brown on both sides, between 5-7 min per side. Once done, set aside.

Blend the tomato fillets to a paste and mix them with the mayo along with the paprika. Thinly slice the spring onions.

Cut the buns in half and spread the tomato mayo on one side of the cut bread. Layer the aubergine, then the zucchini , the spring onions and the arugula.


Version Française

Grilled Vegetable Sandwich Une des manières que je préfère mes légumes c’est de les griller. Quand on fait un barbecue à la maison dans le lot ‘à griller’ il y a toujours des courgettes, aubergines, poivrons, tomates ou champignons. Et avec ce beau temps, la saison des grillades est officiellement ouverte. Je n’ai pas encore vraiment sorti mon barbecue mais avec ma poêle grill je nous ai fait une salade de poulet avec des courgettes et aubergines grillés. J’ai préparé plus de légumes qu’il fallait et le jour suivant j’en ai profité pour gagner due temps en cuisine. Je savais que mon temps serait limité pour ma pause déjeuner ; après mon jogging du matin j’ai tondu mon jardin et après je devais me mettre au travail. Une fois que le jardin ne ressemblait plus à un champ, j’avais une faim de loup. Je me suis dépêchée d’aller à la cuisine et j’ai préparé ce sandwich que j’ai dégusté au soleil, sur le bord de ma terrasse avec les pieds dans le gazon fraichement coupé.

Pour cette recette j’ai donné un coup d’œil en ligne et j’ai trouvé une paire de recettes qui me plaisaient : une est de biggirlssmallkitchen et l’autre est de Rachael Ray. À la fin j’ai adapté les deux recette selon ce que j’avais à portée de main.

Grilled Vegetable Sandwich

 Sandwich aux Légumes Grillés


Recette pour 4

Temps de préparation: 20 min

Temps cuisson: 10-14 min



2 courgettes

1 aubergine

Huile d’olive

Sel et poivre

4 petit pains rustiques

120 g mayonnaise

10-12 filets de tomates séchées

½ cc paprika

1-2 oignons nouveaux

Une poignée de roquette



En biais, couper les courgettes et l’aubergine en tranches de 1 cm. À l’aide d’un pinceau, enrober d’huile chaque tranche sur les deux côtés et assaisonner de sel et de poivre.  Chauffer une poêle grill (sinon utiliser une poêle traditionnelle) et ajouter les légumes en tranche pour colorer des deux côtés, env. 5-7 min par côté. Une fois qu’ils sont prêts les mettre de côté.

Mixer les filets de tomate pour les réduire en pâte, les mélanger à la mayonnaise et ajouter le paprika. Couper les oignons nouveaux en fines tranches.

Couper les petits pains en deux et tartiner la mayo aux tomates sur l’intérieur d’un des deux côtés. En couches, disposer sur le pain les aubergines, les courgettes, les oignons nouveaux et la roquette.

Walnut Breaded Aubergine with Sour Cream Dip

Walnut Breaded Aubergine with Sour Cream Dip

I am an absolute fan of breaded and/or battered vegetables. Continue reading

So a couple of days ago I was doing my groceries  found some Swiss grown aubergines. Since I knew I wouldn’t see my boyfriend in the evening, I decided I’d enjoy them with a nice glass of wine and while watching the film Milk. Stefano (my boyfriend) doesn’t eat aubergines and usually when we eat together I often make something with meat. This was an evening to enjoy with and by myself. After consulting The Flavour Thesaurus (fortunately it’s in e-book version or the ink would have faded from the pages). I liked the idea of Aubergines and walnuts, so I decided to go with this. Instead of frying it in a pan like I did last year with my breaded zucchini, I decided to bake them in the oven and followed the directions I found here.

Walnut Breaded Aubergine with Sour Cream Dip

Walnut Breaded Aubergine with Sour Cream Dip

Walnut Breaded Aubergine with Sour Cream Dip

Recipe for 3-4 as an appetizer.

Prep time: 15-20 min

Cook time: 12-16 min



For the aubergines:

1 medium aubergine

4 tbsp breadcrumbs

3 tbsp finely chopped roasted walnuts

¼ tsp chili powder

Zest of 1 small lemon finely chopped

Salt and pepper

1 egg

1-2 tbsp water

2 tbsp flour

(optional: a drizzle of oil on the slices before baking)


For the dip:

150 ml sour cream

1 tbsp chopped parsley

1 small crushed garlic clove

1 tbsp chopped spring onion



Switch the oven on at 230°C.

For the dip, in a bowl, mix all the ingredients together and set aside.

In a bowl place the flour. In another mix the egg with the water and in the third the combine breadcrumbs, walnuts, chili pepper and lemon zest.

Remove the top and bottom of the aubergine and two extremities on the side. Cut lengthways making slices of about 1 cm thick. Cut each slice into four parts.

Season the aubergine pieces with salt and pepper. Take one piece and coat it with the flour, then with the egg and finally in with the breadcrumb mix. Place on a parchment lined baking tray. Repeat with the rest of the aubergine pieces.

Now you can eventually drizzle with the olive oil. Place in the oven and leave to cook for 6-8 min. Turn the slices and cook for another four minutes. Remove from the oven and serve warm with the sour cream dip.

This recipe could also work as a side dish topped with a little tomato sauce.

Aubergine rolls with a grilled onion vinaigrette

Aubergine rolls with a grilled onion vinaigrette - 1 (600 x 448)

Lately my home has been a coming and going of people which is something I am really enjoying; especially if I can cook for/with them. I always say that for me there are not enough meals in a day to quench my cooking passion (…well almost). Apart from my friends visiting I have been able to meet up with my mother for my weekly lunch and I felt that these aubergine rolls would be a nice idea for the summer which is gently giving room to the autumn light and warm colours. Continue reading

About the aubergine:

It is believed that India is the land of origin of the aubergine/eggplant; yet the earliest accounts of the vegetable are found in China and they come from around the 5th century . Even when it comes to the date of cultivation of the eggplant there is some confusion in the Chinese references. Li-Hui-Lin writes in his Vegetables of Ancient China that records indicate China was growing eggplant in vegetable gardens from 500 BCE; however, they may not have considered it an edible until the second century BCE. Southwest Asia is also taken into consideration when speaking about its origins and this is mainly relevant to the different varieties that can be found there (although there is no proof about this).Besides the origin of the eggplant, what I found interesting is the fact that the aubergine was first used as an ornamental item with its varieties of colours and shapes instead of being consumed (source: )

Aubergine rolls with a grilled onion vinaigrette - 2 (600 x 400)

Aubergine rolls with a grilled onion vinaigrette


Recipe for 2

Prep time: 10 min

Cook time: 15-20 min


Ingredients :

1 aubergine

Olive oil

Salt and pepper

100g fresh goat cheese

1 tsp fresh thyme

2 heaped tsp dry roasted pine nuts


For the dressing :

3 tbsp olive oil

1 ½ tbsp balsamic vinegar

Salt and pepper

1 medium onion


Recipe :

Take the aubergine and cut it lengthwise. Slice off the rounded ends and then evenly cut the aubergine into four  strips. On each slice brush one side with olive oil and add salt and pepper. Heat a griddle pan (if you don’t have one a normal one is fine too) and add the aubergine on the oiled side to cook. Once the aubergine is well coloured brush and season the second side and flip the slices and leave to brown. Once they are ready set aside.

Take the onion and cut slices of about 0.5 cm. Brush each side with olive oil and repeat the same operation as with the aubergine.  If you have enough room you can do both operations at the same time.

Soften the goat cheese with a fork until it’s creamy ; add the thyme leaves, the pine nuts, salt, pepper (eventually a drizzle of olive oil) and mix together.

On the wider sides of the aubergine slices evenly distribute the goat cheese mix ad roll them up.

For the vinaigrette mix the olive oil, the balsamic vinegar salt and pepper. Chop the grilled onios and add them to the sauce.

To serve place a handful of soft salad leaves and about 50g halved cherry tomatoes in each plate ; place the aubergine rolls on top and add the vinaigrette on top.