Melitzanosalata 

(Greek Eggplant Dip)

This is based on the recipe of Mia Kouppa. Here, it's featured on toast. I managed to get a quick pic, as I didn't think my other pic did justice to it. (Please see the last post, if you would like more details.) This is another dish that just gets better the next day. I noticed that it's actually a little sweet; I'm not sure if that's from the roasted eggplant, or the roasted onion. I like it on toast, and also mixed into rice.

Mia Kouppa Facebook

Mia Kouppa Website, Eggplant Dip (Melitzanosalata)

Adai (Indian Savory Pancakes of Legumes & Rice), 

with Oven-Roasted Potatoes 

& whole-milk yogurt

The Adai are from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. However, to save some steps, I used dal/legume flour (from putting the dry dal in a coffee/spice grinder). I mixed it with water, covered it, and left it in the fridge for several hours (although the original recipe doesn't require fermentation). These Adai reminded me how hearty they are, made from a combination of chana dal, toovar dal, and rice. I sprinkled on some Pav Bhaji Masala, to lighten it a bit. After taking the pic, I remembered that the last time I made it, I sprinkled on some brown sugar (in place of jaggery). So, I did that here, too (not pictured). The combination was the winner I remembered. 

The Oven-Roasted Potatoes were featured here recently, and are based on the simple yet amazing recipe of Spend with Pennies. (Can you tell that I really like potatoes?) I realized, hey, since I had these, they might go very well with the Adai ... and they did!

Spend with Pennies Website, Simple Herb Oven Roasted Potatoes

Tsik-Tsik (Summer Vegetables with Egg)

Throwback to: My post a week ago, of Tsik-Tsik (Summer Vegetables with Egg), from the recipe of Mia Kouppa. It contains fresh tomato, zucchini, and egg. (For more details, please see the original post.) This photo features the dish, all by itself in its glory. It was very yummy, and easy to make with what I had.

Mia Kouppa Website, Tsik-Tsik (Summer Vegetables with Egg)

Oven-Roasted Potatoes

These are from the recipe of Spend with Pennies. I realized that I wanted potatoes very much for dinner, and knew I had several that had been around for a while and should probably be used soon. But, how should I cook them? I decided roasting them in the oven was what I wanted. When I looked online, I found this recipe. The best part is, the cooking time and temperature recommended, worked out very well for me. 

I didn't use any herbs, and used corn oil instead of olive oil. I didn't feel like soaking the potatoes first, so I skipped that. Yet, it still turned out great! It's true, they weren't crispy, but I wasn't concerned with that. They did get nicely browned, and were creamy inside. Yummy!

Spend with Pennies Website, Simple Herb Oven Roasted Potatoes

Oven-roasted Potatoes & Vegetables,

 with Herbes de Provence

This is from the recipe of Eye Candy Popper. Several potatoes, along with a leftover zucchini and a carrot, were mixed with some olive oil and Kouzouna's Kitchen herbes de Provence, and baked on a parchment-lined baking sheet. I almost forgot to salt them, but remembered before it was too late. They go well with eggs in the morning, or with anything else at any other time!

Eye Candy Popper Website, Oven Roasted Potatoes & Vegetables with Herbes de Provence