Aubergines ivres à l’étouffée



I was not really inspired for this title so I just write it in French (If you translate it to English and it means nothing to you, don’t worry it’s the same in French).

I wanted to recreate the taste of tajine without having a tajine; I only had to use a wok for this recipe. You need to let it stew, so it’s not the kind of meal you can do if in a rush.

Aubergines ivres à l’étouffée


Ingredients: (for 2 persons)

– 4 small potatoes

– 1 aubergine

– 1 onion

– 1 carrot

– 1 cup of red wine

– 1 cup tomato sauce

– 1 tablespoon of paprika

– Soy sauce (optional)


Thinly sliced the onion; cut potatoes in medium chunks and your aubergine in quite thin slices. Dice the carrot.

In a large wok, sauté onion in a dash of olive oil. Add Paprika and soy sauce to your taste.

Add to the wok the potatoes and aubergine and pour wine and tomato sauce; stir well, lower heat and cover.

Let it cook for 15 minutes, occasionally stirring, then add carrot. If it’s too dry, don’t hesitate to add more wine.

Let cook for 15 to 20 minutes more or until potatoes are soft.

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Beetroot & lentils salad


First I don’t want to ear that you don’t like beetroot! Beetroot is sweet and delicious, raw or cooked, whole or grated or juiced, and full of vitamins and antioxidants. Moreover, its color is amazing; it’s a Must-eat!


For this salad, I choose to eat it raw and grated; the color spreads on the other aliments of the salad, creating a beautiful red salad.

Beetroot & lentils salad



– one beetroot

– 2 carrots, medium sized

– one potato

– a glass of lentils

– 2 spring onions

– pumpkin seeds (optional)

– walnuts (optional)


– 2 tbsp olive oil

– 1 tbsp tahini (I used light tahini)

– 1tbsp agave syrup

– salt

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Rinse your lentils and boil them.

In the meantime, cut potato into cubes. Add potato to the boiling water 10 minutes after the lentils have started cooking. You still can cook potato aside but it’s a gain of time to just cook it together. Let potato and lentils cook for 10 minutes more.

Cut carrots into little cubes or grate them. I prefer them more crunchy which is why I don’t grate them in this recipe.

Grate your beetroot and cut into thin slice the spring onions.

Prepare the dressing. Mix everything together.

Drain lentils and potatoes and rinse with fresh water.

Add lentils and potato to a large mixing bowl with carrots, spring onions and beetroot. Add your toppings such as walnuts and pumpkin seeds if you have and the dressing. Mix and it’s ready!

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If you want the salad to be warm, just skip the step of rinsing the lentils and potato and mix them directly after draining.

Tell me what you think!