Eggplant pizzette

If you had a rich breakfast and you feel like having a light lunch, or maybe you need and appetizer, “‘Eggplant pizzette” might be your solution.

Laura Adamache was my inspiration for this meal, and since I tried her version I cannot stop doing them again and again. Of course, variation on this theme is unlimited. I have already tried them in three versions. This is  one of them.

Ingredients ( 4 servings)

  • 1 big eggplant, sliced
  • 2 tomatoes, sliced
  • green onions
  • mozzarella cheese ( you can use grated or fresh )
  • seasoning: salt, pepper, dried or fresh basil
  • extra virgin olive oil

Wash the eggplant and tomatoes and slice them. Wash and diced the green onions.

Oil a tray with extra virgin olive oil and place the eggplant pieces on the tray.  Drizzle them with olive oil, salt and black pepper. Add the tomatoes, green onions and mozzarella stripes and fresh ( or dried ) basil.



Bake them for about 20 minutes or until a nice brown crust was formed.

Bon Appetite !!!


Curry Cauliflower and Tofu

Ingredients ( 4-6 servings )

1 Cauliflower broken in small florets

1 package firm or extra firm tofu

1 tsp curry powder

lemon juice (from a large lemon)

salt, black pepper

extra virgin olive oil

Place the cauliflower florets in a large bowl and drizzle with olive oil, salt, pepper and curry powder.

Give them a well toss and place them on a large tray. Bake them for about 30 minutes.

I love them a bit crispy but if you like them well don cover them with aluminum foil for the last 10-15 minutes.

Cover tofu in a few paper towel and let it drain until the cauliflower is done.



Cut tofu in cubes, about 1 cm big.

Place the tofu in a large warm skillet. Add salt, black pepper and curry and drizzle with olive oil. Cook for about 3-5 minutes on medium heat. Add the cauliflower to the skillet and 2 tbsp of sour cream or Greek yogurt.

Toss them lightly and you can take a seat and enjoy your meal.

Bon Appetite !





Whole wheat penne rigate with brussel sprouts

Ingredients (6 servings )

175 g penne rigate ( boiled them according with the package instruction )

300 g Brussels sprouts

1 green pepper ( or any other color )

green onion

1/2 can of diced tomatoes ( about 350 g )

salt, black pepper, dried oregano

1/2 lemon

extra virgin olive oil

Heat 3 tbsp of oil in a skillet. Add green pepper and green onion and cook for about 3-5 minutes.

Add the Brussel Sprouts, salt , pepper, lemon juice and 50 ml water. Give them a light stir and cook them for about 5 – 6 minutes. Add the crushed tomatoes and cooked for 5 more minutes until the sprouts are done.

Add some extra black pepper and olive oil if needed.

Bon Appetite !!!