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Michael Czyzewski

Gorgeous photo!


Yum..You do now how to generate drool!

This reminds me of a little bakery in Sicily, near Mt Etna. Not only did they bake bread in their wood fired ovens, the also baked eggplants and capsicum too. The blackened veges were on trays, for sale, right by the breads, every day.


Yvette - fond memory from Piedmont farmers' markets: whole onions, red peppers, eggplants, blackened from wood-fired ovens, for sale. We ate our fill, and then started doing the same at home when we BBQ'd, taking whatever off the grill, wrapping peppers and onions in foil, and submerging them in the hot coals. Ah, Italians know how to live, yes?

Thanks Mike!

Mark Wiens

Beautiful - well deserved tribute to such a marvelous edible plant.


Thanks Mark!

Maxine Genier

The eggplants look fresh. Makes me wanna cook an omelet.

Your blog is such a wonderful stop to enjoy a wide spectrum of Asian foods. Looking at the pictures alone will surely make anyone crave for the foods.

elizabeth ranger

I've never heard ground meat written about with such an evocation of peace... well, well done! (and the meal sounds crazy delicious, too, and quite like something I've been planning to make for a while, + some zinging tabbouleh on the side)


Could you please make me this for dinner? THAT is my type of meal. The only thing missing is some fresh soft flatbread to sop up the juices from the meat and wipe up the last of the eggplant.


Tabbouleh would be a fine accompaniment Elizabeth! And a well-made meatball/kofte is a beautiful thing.

Kristina you are welcome for dinner anytime! Of course you have to get yourself to Penang to take me up on the offer.....

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