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Simple mezze salad: Eggplant dip with thyme and parsley

It doesn’t get much easier than this. You roast an eggplant, mix it with mayo, and season with chopped herbs. Then you eat it.

This is pretty much a Middle Eastern babaganush with a Western twist. The mayonnaise makes it creamier than usual, and the thyme adds an unusual flavor twist.

The best way to roast an eggplant is straight on a gas burner (or on a charcoal grill). The cleanest way to roast an eggplant is wrapped in tinfoil in the oven. Continue reading Simple mezze salad: Eggplant dip with thyme and parsley …

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Garlicky potato salad

This recipe is inspired by the ali oli potato tapas they serve in Spain. I made this potato salad to bring to a party, and the real reason I chose this dish is that it’s completely homemade (and looks it), but takes only 10-15 minutes to make. I used about 1 kilo of potatoes (unpeeled), 1/2 cup mayonnaise (would have used more, but I ran out), 3 fat garlic cloves, a splash of white wine vinegar (say, a teaspoon or [...]

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