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I've said it once, will say it again and again: eggplants are such a challenging veggie to work and cook with. From the preparation until the matching, everything that has to do with it looks for me as a very challenging task. However, as in many challenges I have to deal with in my life, the answer is not to give up and to keep trying, experimenting and learning how to be a better cook, one recipe at a time. I was not sure what exactly I want from this eggplant, therefore, I began in the classical way, by frying it on the open stove. It goes relatively fast, you only need to pay attention to turn the eggplant every couple of minutes, to burn equally on all sides. Ingredients 1 medium-sized eggplant 4 cloves garlic, finelly chopped 3 tablespoon olive oil for the frying pan, plus 1 teaspoon for the finishing 50 gr. butter melted 1 tablespoon za'atar (I got from a Middle Eastern friend a big quantity of za'atar from Syria, which is like no other za'atar I ever had before ...

Who doesn't fancy a good fat sandwich, as a post-training treat? Especially if you are longing for the an afternoon healthy yet consistent snack, finding the right combination of ingredients is a challenge I will always answer positively. Especially when it involves combining relatively unusual ingredients, such as fruits with cheese. What do you think, are you in? I was inspired by the very talented Chanie from Busy in Brooklyn to dare to use the very complex persimmon fruit not only as part of a fruit salad, but also in a savory recipe. It was a right decision to do so. Ingredients - 1 fresh hamburger bun, halved - 250 gr. Mozzarella cheese, sliced - 2 tablespoons of fresh cheese or 2 tablespoon of goat cheese spread - 1/2 avocado, sliced - 1/2 persimmon fruit, sliced - 1/2 teaspoon of za'atar Directions Spread the goat cheese/fresh cheese on the bun. Add a slice of Mozarella, a slice of persimmon, another slice of Mozzarella, the za'atar, the avocado and the other half ...