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Brussels Sprouts with Smoked Bacon

Brussels sprouts — you either love them or you don't. If you've never tried them before, maybe this recipe will help you discover what you've been missing. It's a wonderfully nutritious dish that comes together quickly.   Ingredients (serves 4) 12 Brussels sprouts. 100g smoked bacon. 4 garlic cloves. Salt and olive oil. Preparation Boil the Brussels sprouts in salted water until tender, then drain and set them aside. In a pan with hot oil, fry the chopped garlic and diced bacon. Once the bacon is cooked through, add the Brussels sprouts and let everything mingle together so the flavors can marry. Serve hot.

Eggplant Rounds with Confit Cherry Tomatoes





ingredients

  • 1 thick eggplant (the rounds come out better this way).
  • 400g cherry tomatoes.
  • 2 spring garlic cloves.
  • chopped fresh parsley.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

Wash the eggplant and slice it into rounds about 1cm thick.
Put the slices in a bowl, cover them with cold, well-salted water, then cover the bowl and let them sit for about 10 minutes.
Meanwhile, rinse the tomatoes and cut them in half — no need to peel them.
Heat a pan with a tablespoon or two of oil, toss in the chopped spring garlic and sauté for just a minute without letting it brown too much. Add the tomatoes, season with salt and pepper, and cook over low heat for 3 minutes.
Right before you take the pan off the heat, stir in the chopped parsley and set it aside.
Heat up a griddle or grill pan with a few drops of oil. Drain the eggplant slices well and cook them on both sides until they're nicely browned.
Arrange the cooked eggplant rounds on a serving platter and spoon the confit tomatoes over the top.
Serve them warm or at room temperature — either way works beautifully.

enjoy!

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