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17Oct
2010
0

Kafta, Eggplants and Figs

It’s almost 10pm and I’m here sipping my Nicaraguan coffee with a shot of Amaretto writing what we had for dinner. One thing I can tell you… it was amazing! It was something entirely out of being resourceful and innovative that i created something out of ordinary and just plain leftovers.

You see, I made this Spicy Eggplant with Dried Pepper Corns and Coriander the other night. It was very tasty and I absolutely loved it however it was too spicy! I just can’t afford tossing it in the garbage and I just have to give justice to it.

So tonight, out of the whim, I chopped the leftover into small pieces then added some leftover eggwhites with some salsa… And viola! I had this amazing creamy scrambled eggplant… just yum.

While I was cooking the eggplant, Mr. Flips was also defrosting some ground beef and he said he wanted something Mediterranean… so I decided Kafta it is!!!I seasoned the beef with Mediterranean spices, coriander and mint… and there goes my kafta version of the night!

And finally, there were still fresh figs in the fridge so i told Mr. Flips to caramelize some onions and fig with a bit of balsamic glaze topped with some goat cheese.

Now i think you are getting the picture here… It’s kind of crazy but incorporating everything in my mouth, it was just totally a different flavor and just melts in my mouth.

In summary, the menu consisted of:
Pan seared kafta in bed of creamy scrambled eggplant with figs and caramelized onions topped with herbed goat cheese and a splash of balsamic glaze.

That was awesome!!! Now, I have to get back to my coffee and concentrate on this Top Chef show. So long…and expect this course to be on the Tita Flips future menu.

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