The Eggplant Saga inspired by Stefano Faita’s Entre cuisine et quincaillerie cookbook ends here with his Eggplant caviar bruschetta. In his book, the chef reveals that this recipe was first published in the March 2006 issue of dearly-departed Gourmet magazine devoted to the Montreal food scene.
In his tips, Stefano Faita suggests that you serve any leftover over pasta for a simple, rustic meal. Of course I’ll never know since Monsieur called dibs on the whole production, minus the bread, bring on the spoon and the olive oil overdose.
By the way, Stefano Faita published in 2009 a second cookbook, Entre cuisine et bambini (Between kitchen and bambini). A true photojournal of his family and food life, it too offers many appetizing recipes (although I buy so many cookbooks I have yet to try out this one).
If ever you cooked from it and have a favourite dish you’d like to share, I’m open to suggestions. Until then, may the power of Eggplant be with you.
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