tag:blogger.com,1999:blog-3792393342962796253.post6589667649843681036..comments2024-03-29T05:13:21.130+00:00Comments on Perfume Shrine: Eggplant: Colour and Aroma of the SeasonPerfumeshrinehttp://www.blogger.com/profile/06222733129203280662noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-3792393342962796253.post-60608202861706670532013-07-18T11:55:56.856+01:002013-07-18T11:55:56.856+01:00Anon,
thanks for posting your comment and what ca...Anon,<br /><br />thanks for posting your comment and what can I say, lucky for me you bumped onto my site. Hope you find it worthwhile and that you visit often. After all, the world (and this page) needs more people who roast aubergine for dinner and enjoy the aroma emitting. ;-) <br /><br />Friendly regards!Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-43201103060343855752013-07-17T11:50:26.388+01:002013-07-17T11:50:26.388+01:00Just yesterday, when I was roasting some aubergine...Just yesterday, when I was roasting some aubergine for dinner, I inhaled the lovely fragrance and thought it should be a perfume.<br />Today I looked online if it is and found this site.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-33816485653513474932009-10-01T17:42:51.103+01:002009-10-01T17:42:51.103+01:00Thank you! :)Thank you! :)Ineshttps://www.blogger.com/profile/12119611878721554991noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-1984587736358627832009-10-01T16:21:09.740+01:002009-10-01T16:21:09.740+01:00O, o, o. You've started such a craving in my b...O, o, o. You've started such a craving in my bowels. And I just ate.<br /><br />Long time no see. Hope you've been well.Dainhttps://www.blogger.com/profile/10953465181232976983noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-47717861330838282372009-10-01T16:18:49.934+01:002009-10-01T16:18:49.934+01:00I,
vive encore une fois! I'll raise you my gl...I,<br /><br />vive encore une fois! I'll raise you my glass!<br /><br />What an endearing story. I can see how your feelings manifested themselves through food. The things we devise to gets us through difficult times...<br /><br />HUGS!!Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-46149690953816102982009-10-01T16:17:49.070+01:002009-10-01T16:17:49.070+01:00M,
I ADORE that colour myself too! The glistening...M,<br /><br />I ADORE that colour myself too! The glistening, so slick outer peel is shining in the sun when I see them stacked at the market, I just wanna grab them and hug them. (They might think I'm mental). And isn't it completely awesome in clothing! I envy you your blouses, they sound perfect and they should be very au courant this season. <br /><br />Unfortunately my SO isn't Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-43310602841877337802009-10-01T16:14:58.115+01:002009-10-01T16:14:58.115+01:00A,
it seems like it's the thinking behind mak...A,<br /><br />it seems like it's the thinking behind making them less bitter, sounds very reasonable and practical. It's something recommended for ways to prepare it when there isn't any "sweetening" agent such as too much oil or onion. <br />Love your way of preparing them, I should probably do it for dinner along with some pasta tonigh!Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-55445756965701612572009-10-01T16:13:28.099+01:002009-10-01T16:13:28.099+01:00I,
it's really easy.
Hey, take a note:
Meli...I,<br /><br />it's really easy. <br />Hey, take a note:<br /><br /><b>Melitzanosalata a la Greque</b><br /><br />1.Roast three-four big round eggplants, the purple variety (They seem to have the most "flesh" in them). I do it on the stove at mid-temperature; leave them turning so they roast from every side till the whole house smells and they become grey-ashy on the exterior. It Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-54614699469250390302009-10-01T16:05:46.375+01:002009-10-01T16:05:46.375+01:00K,
I can't help it, it's the process of l...K,<br /><br />I can't help it, it's the process of learning English as a foreign language. I recall as a teenager we were utterly baffled why there were British English words (aubergine, boot, crisps*, lorry...) and American English words (eggplant, trunk, chips, truck...). And then of course there began a rationalising and "scientifizing" of word differences: why <i>ox</i> is Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-7627344164770387472009-10-01T15:56:31.105+01:002009-10-01T15:56:31.105+01:00N,
you're a woman after my own heart then! Ra...N,<br /><br />you're a woman after my own heart then! Ratatouille for work, what a lovely idea! (I love peppers too and should use them more often, besides salads) Will you be my lunch companion? :-)<br />The slices of eggplant rolled over feta should be delicious. Do try them with lots of chopped onion too at a low point of fire, they sweeten and melt in the mouth!Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-17550823745252244942009-10-01T15:54:46.041+01:002009-10-01T15:54:46.041+01:00P,
it sounds absolutely brilliant: the pepper if ...P,<br /><br />it sounds absolutely brilliant: the pepper if grounded fresh on top provides a great "bite". I should revisit the dishes I make with that idea in mind. <br />You're welcome on the recipe, it's easy-peasy. :-)Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-13107033797807085552009-10-01T15:53:30.351+01:002009-10-01T15:53:30.351+01:00M,
hi there! I did, didn't I!
Your recipe so...M,<br /><br />hi there! I did, didn't I! <br />Your recipe sounds like a variation on melitzanosalata and the lemon juice is a Levantine addition. It should be really tasty. <br />Garlic is such a divine material for (Mediterranean & other kinds) cooking: sometimes I'm afraid the fumes from cooking are getting out of the house and proclaiming how much we like it. (btw, lemon and Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-28468540143512593182009-10-01T15:50:32.878+01:002009-10-01T15:50:32.878+01:00L,
oh dear, you'll put on a pound or two for ...L,<br /><br />oh dear, you'll put on a pound or two for sure! (try to swim a lot, the weather is still good) The cuisine there is especially sinful and delicious, can't resist. Do get roasted haloumi cheese with figs, it's exquisite! As to Greek cookbooks, I have a few suggestions to make. Maybe in a mail.Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-61057886224421020562009-10-01T15:48:46.001+01:002009-10-01T15:48:46.001+01:00R,
ah, there you are, now you're talking. I a...R,<br /><br />ah, there you are, now you're talking. I am now hopeful. A smoky roasted eggplant scent with woody notes and a beautiful salty opening, something that would recall summer. <br /><br />Your tapas outing sounds like an utter success, LOVE tapas restos!! While in Madrid I could barely zip my jeans afterwards, the little size of the dishes is deceptive to how much one can actually Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-30960647821765246632009-10-01T15:46:20.602+01:002009-10-01T15:46:20.602+01:00N,
you're back!! Thanks for dropping by and h...N,<br /><br />you're back!! Thanks for dropping by and hope you had the most enjoyable time (sure you did!).<br />They seem to love aubergines in the Middle East which makes travelling there so much fun besides all the other stuff. <br />(Lucky you, you surely got to try them in more ways than I thought possible)Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-2021137811831465282009-10-01T15:45:02.590+01:002009-10-01T15:45:02.590+01:00D,
I like all those aspects as well...
Glad you l...D,<br /><br />I like all those aspects as well...<br />Glad you liked the article!Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-51141838630827670122009-10-01T15:44:29.393+01:002009-10-01T15:44:29.393+01:00S,
yeah, I think there should be something along ...S,<br /><br />yeah, I think there should be something along those lines. There are things like Play-Doh cologne or Dirt or something. This is another "weird but lovely" smell. <br />You're welcome!Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-55849511903332610102009-10-01T15:43:12.767+01:002009-10-01T15:43:12.767+01:00D,
what a remarkable piece of information!! I had...D,<br /><br />what a remarkable piece of information!! I had no idea, really?<br />Be over for dinner whenever you like, I'd love to have you! :-)Perfumeshrinehttps://www.blogger.com/profile/06222733129203280662noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-52707961474046543092009-10-01T13:46:23.723+01:002009-10-01T13:46:23.723+01:00Surely, you know that this is my comfort food..
[...Surely, you know that this is my comfort food..<br />[Neartly one year ago, my mother died-<br />After which, I ate it every day for several months]<br /><br />Vive l'aubergine- the color, the scent, the flavor, the textures !chayaruchamahttps://www.blogger.com/profile/04889166567884475415noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-72020866658253626572009-10-01T13:34:32.226+01:002009-10-01T13:34:32.226+01:00Ah, one of my favorite vegetables! Unfortunately, ...Ah, one of my favorite vegetables! Unfortunately, my husband is a meat and potatoes kind of a guy, and the smell of anything beyond green beans and broccoli is bothersome to him. But my son shares in my love of Middle-Eastern foods, so I can indulge myself at restaurants when I wish. <br /><br />One of the greatest appeals of the eggplant for me is its exquisite color. In the colder months, I melisand61https://www.blogger.com/profile/12802652658028346558noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-59584382944178939132009-10-01T13:23:38.867+01:002009-10-01T13:23:38.867+01:00In my country we always cut eggplant in slices, so...In my country we always cut eggplant in slices, solt it well, and leave it for an hour to let that bitter juice out. Than it is washed and prepeared. Hm, I don`t know is there a point in that practice or it is just a habit. I love long slices roasted in oven, with yogurt.Alexandranoreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-57724630104102571352009-10-01T09:31:43.922+01:002009-10-01T09:31:43.922+01:00Yummmy! I love the idea of melitzanosalata - just ...Yummmy! I love the idea of melitzanosalata - just one question, how exactly do you prepare aubergines for it and how much feta cheese do you need? I need to try it - it sounds absolutely delicios!Ineshttps://www.blogger.com/profile/12119611878721554991noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-81918691529036161802009-10-01T09:20:27.818+01:002009-10-01T09:20:27.818+01:00Aubergine and courgette not eggplant and zuchini- ...Aubergine and courgette not eggplant and zuchini- very impressed you know out weird names for things! I was chatting with friends about foods we don't like last night and there were a few shouts for aubergine, I personally think it's great but you have to guard against them being too oily. I like them mixed up with roasted veg in cous cous and then if I'm feeling really indulgent withRosehttps://www.blogger.com/profile/08459305021803770946noreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-69486023368825669662009-10-01T01:32:38.922+01:002009-10-01T01:32:38.922+01:00Dear E,
I am sorry I can't help with the aube...Dear E,<br /><br />I am sorry I can't help with the aubergine parfum but I shall be on the lookout. Eggplant is a vegetable among vegetables; I can't even begin to describe its loveliness. I eat it nearly everyday in the ratatouille I cook up every weekend to take for lunch at work. I also just grilled slices of eggplant rubbed with olive oil over the charcoal grill on our deck. What Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3792393342962796253.post-18066651297984924292009-10-01T00:06:54.999+01:002009-10-01T00:06:54.999+01:00Sounds so wonderful! I grew up eating fried eggpla...Sounds so wonderful! I grew up eating fried eggplant, slices from the large ones, in a flour and egg batter with lots of black pepper. My mother would salt the raw slices and drain them to take out the bitterness, but I don't; I like that bitter edge. I really should prepare this delicacy more often. Thanks for the recipe!Olfactahttp://olfactarama.blogspot.comnoreply@blogger.com