melanzane

When the heat comes but it’s no time yet for holiday, we feel more and more the desire to travel and to see new places: those who are still at work can only use their imagination or, as I do in the kitchen, prepare ethnic dishes that makes us think about exotic countries 😉 This aubergine cream is inspired by the Baba Ghanoush, typical sauce of Middle Eastern regions, today revisited for you: the garlic is rubbed directly on bread, to flavor it, and, instead of mint, I’ve used a mixture of sage and thyme leaves, fresh from my small aromatic garden.

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I have already talked about how good and tasty it can be a dish if prepared with the right attitude: when simple and organic ingredients are cooked with the magic of love, passion or gratitude, even an easy recipe becomes a great success… and can also leave an indelible mark in those who eat it. Think about grandmoms and how they cook for their grandchildren: the tastes and aromas of their plates are always enriched from their big love.

Today I share this coloured recipe and it is with a big joy that I do it trought this video artistic tutorial by Carlo Battelli and Fabio Fasulo with Luca Perciballi’s music. I hope you enjoy it and hope you will have the desire to cook it with renovated passion, in your kitchen 😉

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