Italy in lock down

It seems drastic, but for sure the best decision made to try to to have an impact or at least to stabilize. Iris tried to explain me the whole, almost predictable , scenario at the beginning of January. Anyway I’m glad I got the opportunity to see my mother and daughters in Belgium 2 weeks ago, just before it became clear that she was, of course, right.

Now we are where we are, and see the positive sight of it ( I know, still naive 😉).

Cooking is not restricted. Whether shopping ingredients will be restricted I will find out in a few days.

Roasted eggplant with a peanut sauce allows us to travel during dinner.

Half 1 large eggplant (500 grams). Put them,on baking paper on an oven dish. Make a few incisions in the meat. Mix 1 table spoon of soy sauce and 1 table spoon of olive oil. Brush on the eggplant halves. Roast in the oven at 200° for 20-30 mins.

Chop and fry 4 garlic cloves. Add 1 table spoon of red curry paste. Bake and stir. Add 4 table spoons of peanutbutter. Stir constantly. Add 200 ml of coconut milk. Stir and heat. Finish with the juice of 1/2 of a lime, pepper and salt.

Blanch 250 grams of green beans. Drain and cool down. Mix the beans with some chicory or iceberg salad. Finish with fresh coriander and toasted grinded unsalted peanuts.

Serve with some thai rice.


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