No real recipe here — just a seriously good dinner with flavors that paired exceptionally well.
The meatballs, a blend of ground lamb, minced garlic, raisins, chopped walnuts, parsley, breadcrumbs, beaten egg, a dash of wine and dry seasonings, were browned in a cast iron skillet and finished in the oven.
The eggplant ragout (a/k/a caponata, ratouille) was leftover from the night before. I didn’t take note of how I made it because I do it often. It would be pretty much be like this or this.
I finished the dish with a tzatziki sauce, mini peppers and baby bella mushrooms that had be roasted with whole garlic cloves.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!