Back on track

My week in Rome was intense. I met so many ‘real’ people.

I need some time to disconnect. So, what did I do today? Painting some cupboards, trying to get a clear time schedule for the following weeks because I count on cooking in my new kitchen on the 15th of August.

Cut 600 grams of eggplant and 400 grams of sweet potatoes in wedges. Put them on baking paper. Mix with some oil and bake 60 mins in the oven at 200°. Stir halfway and add some fresh rosemary, 1 table spoon of garam masala, 4 chopped garlic cloves, 1 chili, 1 can of drained chickpeas and some salt.

Serve with some Greek yoghurt and green salad.

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