Look mom, I’ve been published! Well not exactly but I do have one recipe published in this great new book coming out on March 14! It’s called Les Carnivores Infidèles (The Unfaithful Carnivores) and contains 60 vegetarian recipes designed for carnivores who would like to lower their meat consumption. The recipes are beautiful, delicious and easy to make. My friend Catherine Lefebvre, who is a nutritionist and a blogger, is the author of this magnificent book. She meticulously tested and adjusted all the recipes in the book and supervised the whole process. The result is a gorgeous volume filled with 60 recipes and nutritional information presented in a fun and humourous way.
I just received my copy of Les Carnivores Infidèles and I absolutely love everything about this book! The photos were taken by Albert Elbilia and they are beautiful, as you can see in this post. I am so proud to be part of this project! The book will be available in bookstores on March 14 and will soon be available on Amazon. Unfortunately, it is only available in French for now so all of you non-french speaking people, you must find a french speaking neighbour/friend/family member asap and ask them to translate!
You will find my recipe for moussaka, a Lebanese eggplant and tomato dish very different from the better known Greek moussaka on page 112. As a special treat though, I am publishing it here today! 🙂
- 2 eggplants, cut in 1/2″ slices
- 3 Tbsp olive oil
- 2 onions, sliced thin
- 4 garlic cloves,
- 1x540ml can of chickpeas, drained and rinced
- 6 tomatoes, diced
- Salt and pepper to taste
- 1/2 tsp ground cinnamon, nutmeg and coriander (freshly ground is better)
- Preheat the oven to 350˚F (180˚C)
- Place the eggplant slices on a cookie sheet, brush with olive oil and cook for 30 minutes (or until done)
- In the meantime, sauté the onion and garlic in a pan. Add the spices and mix. Take off the heat and add the tomatoes. Reserve.
- When the eggplant is done, place the slices in a pan, cover with the rest of the ingredients and place in the oven for another 30 minutes.
- Serve with whole wheat pita bread. This dish can be eaten at room temperature or cold. Enjoy!
If you do try it, let me know how it turns out! I like making this recipe at the end of summer when tomatoes and eggplants are at their best but you can make it any time of the year.