Category Archives: Forking Recipes

Interesting twists on everyday things as well as the unusual

EZ Marinated Turkey Quarters with Cabbage Recipe

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I thought I’d do something slightly different with turkey quarters. I do note that I buy turkeys from Trader Joes (they only sell them in November). I usually only buy turkey from Trader Joes because they sell brined, and dry brined or kosher turkeys. When you buy brined turkeys you are getting the most BANG for your buck because brined turkeys always come out flavorful and usually moist. They are the closest to the most foolproof turkey that you can buy. The way this came out for me….I got my usual flavorful moist dark meat but what came out different was the skin. The skin got thin and crispy with a really great taste to it.

Today I marinated the turkey quarters (each weighted about 1 1/2 pounds) I mixed up normal ingredients like soy sauce, sugar, garlic, and ginger. This mixture and the turkey quarters went in a gallon ziplock bag and marinated over night. The next day you blot the turkey quarters dry. You dump around 1/2 a cup of flour and 1/2 teaspoon each of salt and pepper in a gallon ziplock bag. Shake and add turkey quarters and shake and bake.

I discovered after I made the turkey quarters I had liquid gold in my pan and it couldn’t be wasted. It had an amazing aroma and taste. The only thing I had at home to use was a cabbage so there we go. After all the turkey quarters needed an hour to cool off anyway. Just rough cut a cabbage and an onion. Toss it around the liquid gold. Put it in the still hot 375F oven for a total of around 45 minutes stirring after around 30 minutes.

Ingredients for around 4 servings

2 preferably brined or dry brined turkey quarters (mine weighed around 1 1/2 pounds each. They can be any size but timing will differ)

1/2 cup soy sauce

1/2 cup brown sugar (I used dark)

1 large head garlic – ground to paste

1 inch ginger – fresh grated

1/2 cup flour – (around this you don’t have to measure)

1/2 teaspoon ground black pepper

1/2 teaspoon sea salt

1/2 cup canola oil

1 cabbage – core removed, rough cut

1 onion – skin removed – rough cut or slice

salt – to taste

pepper – to taste

Directions

To a gallon zip lock bag (you could use a bowl to support the bag) add soy sauce, sugar, garlic and ginger. Squish around so it is mixed. Add turkey quarters. Squish the liquid all around the turkey quarters. This needs to refrigerate over night. Occasionally keep turning the quarters so they marinate on all sides.

Next Day –

Pull the turkey quarters out and let them rest around 30 minutes.

Set oven to 375 and pour the oil in your pan. Set the pan in the middle of your oven to heat up.

Take the legs out of the bag and blot them dry.

Put some flour salt and pepper in a clean gallon ziplock bag. Add the turkey quarters and shake, shake, shake.

Pull the pan with hot oil out of the oven. Add the legs.

In my oven on the middle rack mine took 65 minutes to be done……YOURS MAY DIFFER! So you really do need to use a thermometer. According to the U.S. Department of agriculture the turkey leg meat is safe to eat at 165 degrees F but in my opinion it isn’t good at 165 F. I like it more at 180F or even slightly higher.I like mine to fall off of the bone and melt up some stuff in that area. Most people will agree 165F-180F is what you must aim for.

After 65 minutes.

Then I noticed I was left with liquid gold. The turkey quarters need to rest an hour. Take them out of the pan and place on a tray or preferably cooling rack.

Rough cut one cabbage (with core removed) and rough cut or slice a peeled onion. They go in your liquid gold pan. Mix up the cabbage and onion in the pan.

This goes in your still hot 375F oven. After around 30 minutes some of it will be lightly charred but stir and put back in for the remaining 15 minutes.

Add a good quality sea salt and any pepper you like. I used my homemade smoked pecan sea salt and Aleppo pepper.

EZ delicious cabbage

This was easy.

Anyone can do this.

The Forking Truth

No Recipe Mexican Inspired Zucchini Lasagna Recipe Idea

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I was sort of gifted with a ton of tomatoes and a ton of zucchini. I removed the tomato skins and reduced the tomatoes around 8 hours and made home made tomato sauce and home made salsa. I got the idea to make a layered casserole with the zucchini with refried beans, the home made salsa and cheese.

Slice your zucchini long ways in planks. Cook them however you like…on a grill, broil, or fry, or in my oven on top rack at 425F works like a pretty good broiler. You want them slightly charred. Salt and pepper them lightly.

Line a big pan with the zucchini.

Lightly top the zucchini with small amount of a very good salsa and top that with refried beans.

Top with cheese. I used cheddar, pepper jack, and some home made queso sauce. Then finish with a little more salsa and some more cheese.

Mexican Inspired Zuchini Lasagna

Finish with some scallions.

Mexican Inspired Zucchini Lasagna

Something very tasty that isn’t too heavy..(If you used good salsa)

ENJOY!!!

The Forking Truth

Miso Marinated Sea Bass Recipe – Cook’s Country Style

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A found a recipe in Cook’s Country Magazine for Miso Black Cod that was developed from Nobuyuki “Nobu” Matsuhisa. He has 40 restaurants worldwide and also writes cookbooks so I thought that this should be a good recipe. I don’t have good fresh fish by my house so I picked up a bag of frozen sea bass that I hope is ok. It looked and smelled better than most frozen fish that I try. The Cook’s Country version broils the fish but I have an electric broiler that doesn’t cook evenly so I’m just roasting the fish. I also used less soy sauce because liked the flavors and wanted to cut the salt a little.

Ingredients for around 4 servings

1 cup white miso

2/3 cup white sugar

1/3 cup mirin

1/4 cup sake

2 Tablespoons soy sauce

1 Tablespoon roasted sesame oil

4 6-8 oz filets of fish – preferably with skin

optional – pickled ginger for serving

optional – sliced scallions for serving

Directions

Whisk the miso, sugar, mirin, sake, soy sauce and oil together in a medium bowl. Pat the fish dry and place the fish in a gallon Ziplock bag. Pour the miso mixture into the bag with the fish and squish the fish around the miso. squeeze out the air and seal the bag. Refrigerate 8-24 hours and turn bag occasionally.

Set oven to 350F on a middle rack cook fish until it’s at least 125 degrees F (around 15 minutes.

Or you can broil fish skin side down on a lightly oiled pan. 8 inches from broiler for 8-12 minutes.

You might want to finish with pickled ginger and scallions.

Miso Marinated Sea Bass

A Special THANKS!!!! To Cook’s County Magazine so I could come up with what I got here.

The Forking Truth

Italian Chili Crisp Tuna Salad with Artichoke Apple & Beans Recipe

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This is a slight twist on the tuna salad that I make most often. I put it together real fast and didn’t really measure but it extra easy to prepare. I didn’t have anything fresh green at home so I thought my Italian Chili Crisp would be really good here and WOW it really works! BTW- The Italian Chili recipe I used is on my site but I did notice that some jars of Italian chili crisp might be found in some stores these days. I made 4 servings.

2 – 6oz bags of drained light tuna

1 medium onion – skin removed, cut in half, sliced extra thin

1 medium apple – remove core, cut in wedges, slice each wedge extra thin

1 lemon – the fresh squeezed juice and fresh zest

1 small jar 6oz artichokes drained light chop if needed

small handful of olives (10-12) remove pits if there, rough chop

2 Tablespoons capers

1 slightly heaping teaspoon Italian chili crisp

1 can (around 15oz drained and rinsed three times beans (today I used canolini)

good splash extra virgin olive oil

good splash balsamic vinegar

Some scallions or chives – sliced thin

Directions

Everything goes in a large mixing bowl. Mix and serve!

Italian Chili Crisp Tuna Salad with Artichoke Apple & Beans

It’s DELICIOUS!

ENJOY!!!!

The Forking Truth

Persian Inspired Cabbage Recipe

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I came across a recipe for Persian Jeweled Rice. I thought that sounded interesting so I looked up 6 or 7 more recipes for Persian Jeweled rice and none of them were the same. But I did get ideas from all of them and I thought I could make a vegetable taste sort of like the Persian Jeweled Rice. I picked out the flavors that I thought would work the best with amounts that I guessed were good. One recipe called for rose petals. I happened to have rose water so I used a little bit of that instead. Somehow I guessed the amounts right because this came out really tasty. This recipe makes around 6 servings give or take.

Ingredients for around 6 servings

1 cabbage – remove core and rough chop

1 onion – rough chop

1 green bell pepper – remove stem and seeds – rough chop

1 red bell pepper – remove stem and seeds – rough chop

2 carrots – peel if not organic – slice on diagonal around 1/4 inch slices

2 Tablespoons butter

2 Tablespoons extra virgin olive oil

1 Tablespoon rose water

1/2 teaspoon saffron (if you don’t have substitute ground turmeric )

1 teaspoon ground cinnamon

1 teaspoon cardamon seeds

1/4 teaspoon ground cumin

1 Tablespoon date syrup

3 garlic cloves – ground to paste

1 teaspoon sea salt

1 teaspoon ground black pepper

1/2 cup salted roasted pistachios – lightly crushed

1/4 cup dried barberries

1 Tablespoon dried mint (fresh is better but I didn’t have any if you use fresh mint mix with some fresh parsley to mellow out the strong mint)

1 orange – just the fresh grated zest

Directions

Preheat oven to 350 degrees F

In a large mixing bowl combine the cabbage, onion, bell peppers, carrots and set to the side.

In a small bowl that you will lightly microwave or in a sauce pan that you heat on medium heat on the stove combine the butter, oil, rose water, saffron, cinnamon, cardamon seeds, date syrup, garlic, salt and pepper. Heat gently till the butter is melted and the contents are fragrant. (about a minute)

Pour the small bowl of liquid over the vegetables and mix till the vegetables are coated. The vegetables go on sheet pan(s) preferably on the middle rack. Roast until slightly charred and so the carrots are fork tender (about 25-30 minutes).

Finish with pistachios, barberries, mint, and orange zest.

Persian Inspired Cabbage

ENJOY!!!!

The Forking Truth

Cauliflower with Lemon Dressing & Turmeric Peanuts Recipe Ottolenghi Style

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This is a variation of a Yotam Ottolenghi recipe that I jotted down when I came across it on the internet. Incase you don’t know Yotam Ottolenghi is an award wining chef, restauranteur and cookbook author. He’s well known for PHENOMENAL vegetable recipes. When you come across his recipes they are always worth trying. For some reason I can’t find this recipe again so I don’t know what the name of the recipe was called. I made changes based on ingredients that I have at home. Many of the ingredients differ from the original recipe….. Like…. I used cauliflower instead of cabbage because I came across a great price on pretty colored cauliflowers this week. I swapped out cashews for peanuts because that is what I had. Same thing with lemons for limes. and a few other things….Taste-wise maybe the biggest change I made was using date syrup instead of light brown sugar. Date syrup is easy to pick up these days and they sell it at Walmart. It just has a nice taste that sugar doesn’t have and the peanuts came out so delicious this way. All the flavors go together really well. This looks like 8 dinner side serving to me. Serving size is SURE TO DIFFER. You might use bigger or smaller vegetables than what I used and also your idea of a portion size might differ from my idea of a portion size.

Ingredients for around 8 servings

3 small cauliflowers – break down to florets (I used an orange, purple, and a green)

3 carrots – peeled – cut in diagonal 1/3 inch slices

1 red onion – peeled – quarter – and slice quarters

2 Anaheim chilies – stem and core removed – rough slices

1/3 cup extra virgin olive oil (a generous amount of olive oil to spray on vegetables)

sea salt – to taste

fresh ground black pepper – to taste

7 oz roasted salted peanuts (turmeric peanuts)

2 teaspoons ground cumin – (optional – you can heat till fragrant for better flavor) (turmeric peanuts)

2 Tablespoons date syrup (turmeric peanuts)

1 teaspoon extra virgin olive oil (turmeric peanuts)

1/4 teaspoon ground turmeric (turmeric peanuts)

3 lemons (just the fresh squeezed juice) (lemon dressing)

2 Tablespoons dijon mustard (I used Amora Brand) (lemon dressing)

2 garlic cloves – ground to paste (lemon dressing)

1 Tablespoon poppy seeds (lemon dressing)

1/4 teaspoon sea salt (lemon dressing)

2 Tablespoon extra virgin olive oil (lemon dressing)

Directions

Pre-heat oven to 400 degrees F

Place cauliflower florets, carrots, red onion, and Anaheim chilies on sheet tray(s). Spray generously with olive oil. Add sea salt and fresh ground black pepper to taste.

Place on middle rack and lower racks of the pre-heated oven. Timing may differ……mine were cooked and slightly charred in 30 minutes.

While the vegetables are cooking make the dressing and the turmeric peanuts.

For the dressing add to a small bowl the lemon juice, dijon mustard, garlic, poppy seeds, salt, and olive oil. (bring it to the table and let guest dress the vegetables themselves.)

Now make the turmeric peanuts. In a small bowl add the cumin, date syrup, oil, turmeric and mix well. Now mix in the peanuts. Serve on top of the vegetables.

Cauliflower with Lemon Dressing & Turmeric Peanuts

A Special THANKS!!!!! To Yotom Ottolenghi for sharing his FORKING Amazing recipe so I could come up with what I got here!

Enjoy!!!!

The Forking Truth

Richard Blais Style Garlic Green Beans with Sun Dried Tomatoes Recipe

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I needed a new idea for green beans and one of my go to chefs that I look up is Richard Blais. He is a cookbook author, restauranteur, and former Top Chef Competitor. I’ve been to his restaurant Juniper and Ivy and it was amazing. I’ve also tried the Crack Shack Restaurant in Las Vegas and it was very tasty too!

This recipe is very simple and easy. It has a flavor combination that I never thought of…..garlic, HORSERADISH, and sun-dried tomatoes with green beans. I made only a few changes. I doubled the amount of sun-dried tomatoes because I thought it needed more. I increased the amount of chili flakes because I used Aleppo chili flakes that are milder but with a better taste. I also thought that savory was a better tasting herb than parsley for green beans so I finished with savory. It’s always difficult to determine portion size because some people want a tiny portion and some want a larger portion. To me this looks like 8 dinner side servings.

Ingredients for around 8 servings

2 lb green beans – cleaned and trimmed

1/4 cup garlic – ground to paste

1/4 cup prepared horseradish

1/2 cup sun-dried tomatoes in oil – cut into strips

4 Tablespoons butter

1 Tablespoon red Aleppo pepper flakes

2 Tablespoons savory leaves

Sea salt – to taste

fresh ground black pepper – to taste

Directions

Boil green beans 5-7 minutes or until tender.

In a separate pan cook remaining ingredients till fragrant and then toss in green beans. Add salt and pepper to taste. Finish with savory.

Garlic Green Beans with Sun-dried Tomatoes

A Special THANKS!!! To chef Richard Blais for sharing his really GREAT recipe so I could come up with what I got here! Who knew garlic, horseradish, and sun-dried tomatoes what such a great combination on green beans!

The Forking Truth

Forking EZ Chicken and Lentils One Pan Dinner Recipe

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These one pan dinners are super easy, super flavorful, the chicken always comes out super moist and super flavorful and chicken quarters are very inexpensive…..Safeway often sells them for 99cents a pound and a few other places sell them for even less. To make these dishes you start out by browning the chicken and using the drippings to sauté the vegetables. By doing this you are infusing flavors. More ingredients get added and everything goes back in a big oven safe pot or pan in the oven till it’s done. There are a few things you need to know before you make this recipe. One is that the chicken skin will not get crisp enough to eat by cooking it this way but the meat will be very tender and also very flavorful. Ovens and the pans you use do differ and so will the timing. The other thing is that you need to make sure the lentils are done and the chicken is at a safe temperature to eat. According to the government chicken is safe to eat at 165 degrees F. Use a thermometer when you make this meal and make sure the chicken is at least 165 degrees F but I normally cook dark chicken and dark turkey at least at 180 because that is what I prefer….actually I like the dark meat between 180-200 degrees F but your preference may differ and you cook it to the degree you prefer.

Ingredients for about 6 servings

4 lbs chicken quarters (about three large chicken quarters) (season on both sides with salt, pepper and granulated garlic)

kosher salt to taste – (to season chicken)

fresh ground black pepper to taste – (to season chicken)

granulated garlic to taste (about twice as much as salt) – to season chicken

1 large sweet onion – chopped

2 carrots – peeled – chopped (mine were real skinny so I just sliced them in thirds)

2 stalks celery – chopped

13 garlic cloves – chopped well

1 Tablespoon soup base (instead of salt more flavor less sodium – either reduced sodium chicken base or vegetable base)

1 teaspoon ground black pepper

1 red bell pepper – chopped – or a few red Fresnos for a little heat

1 green bell pepper – chopped

3 bay leaves

7 oz tomatoes – rough chopped

3/4 cup brown lentils (rinsed and inspected)

3/4 cup orange lentils (rinsed and inspected)

1/2 oz fresh parsley – chopped (to finish)

2 1/2 cups water

8 oz fresh spinach if desired (I think spinach taste good with lentils..you only have to stir it in at the end)

Directions

Brown the seasoned chicken on both sides either in a frying pan with a little oil or broil in the oven about 10 minutes on each side and use the drippings to sauté the vegetables and set the chicken to the side.

Set oven to 350 degrees F.

If you have a very large oven safe pot use it to sauté the vegetables with the drippings on medium high heat……If not just use your sauce pan for now. Add the onions, celery, carrots, garlic, soup base, black pepper, tomatoes and bell peppers. Stir occasionally and cook till the onions are soft. Then add the water and bring to a boil and add the lentils and then shut off heat and take off burner.

If not in a very large oven safe pot then transfer to a large pan. (I used a half pan)

Top the pan with the parsley and then the chicken and cover tightly with foil.

This goes in the oven till the lentils are tender and the chicken is at least 165 degrees F. (but I prefer dark chicken to get to 180 F…..it will be very tender and not dry) ********Ovens DO DIFFER…..In my oven this took 2 hours but I had two other pans in my oven that might have added on extra time. I recommend to check at around 90 minutes you will have an idea on how much longer and also if you need to add a little more water. When the pan is done you will remove the chicken and throw out the bay leaves. Now when it’s steaming hot is when you stir in the fresh spinach if desired.

It’s delicious everyone will love this.

Forking EZ One Pot Chicken and Lentils

ENJOY!!!!!!
The Forking Truth
The Forking Truth


Roasted Broccoli & Cauliflower with Herbed Whipped Feta, & Pistachio Dukkah Recipe

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Broccoli & Cauliflower was on sale at Safeway so I had to do something with broccoli and cauliflower. I’ve done plenty of similar recipes so I had an idea on how things should be. Eden Grinshpan’s recipe for Whole Roasted Broccoli with Herbed Yogurt, Dukkah & Chile was the inspiration for this recipe today. I was all set off to do her recipe….but with adding cauliflower. Then I had to change the yogurt because my husband won’t eat straight yogurt. Then I needed less salt in the recipe. I also really didn’t want to use a serrano pepper here………Serrano peppers do add a delicious spicy heat to salsas…..but for this I wanted something milder with flavor so I used the traditional urfa pepper instead. From what I read Eden Grinshpan is a very decorated chef, cookbook author, restauranteur, and television host, and more. She also has been the host of Top Chef Canada for several years now. Chefs get much finer ingredients than what you and I buy from our local grocery. So for those reasons sometimes their recipes come out different when we make them…….. Serving size is always difficult to judge because all broccoli crowns and cauliflowers are different in size. Also some people want large servings and other people want small servings. My broccoli crowns and my cauliflower were all small so I only got 6 servings.

Ingredients for around 6 servings

2 broccoli crowns – break down into florets

1 cauliflower – break down into florets

4 Tablespoons extra virgin olive oil

sea salt – to taste

4 oz feta cheese – crumbled (preferably a good quality that isn’t too tangy or too salty) – whipped feta

1/2 cup greek yogurt – whipped feta

1 Tablespoon tahini – whipped feta

1/2 cup parsley leaves – chopped – whipped feta

1/2 cup scallions (or chives) – chopped – whipped feta

1 Tablespoon tarragon – chopped – whipped feta

1/2 lemon – just the juice – whipped feta

1 garlic clove – round to paste – whipped feta

sea salt – to taste – whipped feta

1/2 cup pistachios – crushed but with some lumps – dukkah

1/2 teaspoon cumin seeds – use a spice mill or mortar – dukkah

1/2 teaspoon coriander seeds – use a spice mill or mortar – dukkah

1/2 teaspoon cardamon seeds – use a spice mill or mortar – dukkah

sea salt – to taste – dukkah

optional – dried urfa pepper to finish

Directions

Preheat oven to 425 degrees F.

Either boil the broccoli for three minutes and then use an ice bath…Or…Microwave with stems up a microwaveable bowl in a single layer with the stems going towards the top of the bowl. Add about a cup of water. Cover with plastic wrap and microwave 4 minutes.

When cool enough to handle the broccoli florets go on a small sheet tray and the cauliflower florets go on a small sheet tray. They get sprayed generously with oil and get sprinkled lightly or to taste with sea salt. They both go on the middle rack of your preheated 425F oven till charred. Timing may differ…In my oven the broccoli were done in 20 minutes and the cauliflower took 30 minutes.

While the vegetables are cooking you have time to make the whipped feta. Whip together the feta, yogurt, parsley, scallions, tarragon, lemon juice, garlic. (decide if yours needs any salt…Season to taste.

Once the vegetables are out of the oven turn the oven down to 350F. The crushed spices (cumin, coriander, cardamon, (sesame seeds if not toasted) and lumpy crushed pistachios (sea salt to taste) go on a sheet pan in the oven for around 5 minutes or until fragrant.

Serve as desired…..Everything on the side.

Or with Whipped herbed feta either over or under the vegetables. Then sprinkle with dukkah. Optional add urfa pepper.

Roasted Broccoli & Cauliflower with Herbed Whipped Feta, & Pistachio Dukkah

A Special THANKS!!!! To Chef Eden Grinshpan and Food52.com to inspire what I came up with.

The Forking Truth

2 Oven 3 Hour Eggplant Caviar Recipe

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In Las Vegas at Shish Kabob House I tried Eggplant Caviar for the first time. It’s a delicious dip that I didn’t know about. This dip is very popular in Eastern Europe. The recipe is pretty simple. It is basically cooked eggplants. Some variations are made with tomatoes (or tomato paste) and others are made with bell peppers. A few have both. Other ingredients are garlic and either lemon juice or apple cider vinegar. Not all but some contain sugar or honey. A few contain Ohon Brand pepper paste and I saw one recipe that contains Aleppo pepper. I thought that since this is a recipe of few ingredients I would make the ingredients special. I cooked the eggplants at 500F to get a smoky char. I roasted the garlic to turn it sweet. I added one large roasted red pepper because they have great flavor. I also cooked down tomatoes for three hours and they got almost candied on the ends. The 3 hour onions also gave an amazing flavor too! Don’t mean to brag but this did come out FORKING delicious. Serving size is impossible to determine. I don’t know if you want a small amount to spread a small part of pita bread. Or maybe you want more to cover a grilled chicken breast. I’ll guesstimate at least 8 servings (but it will probably go further).

Ingredients for 8 servings

2 eggplants – cut in half make hatch marks

Around a cup – extra virgin olive oil – to generously coat everything you roast

1 large red bell pepper

4 small/medium sweet onions – small dice

4 medium/small ripe red tomatoes – diced

6 oz tomato paste (up to 6oz. you might need less depending on the size of eggplants)

2 heads garlic – cut in half threw the middle (Since this is a lot of work I always roast several garlics at a time and freeze them for latter use.

1 Tablespoon honey

5 Tablespoons apple cider vinegar

2 Tablespoons Aleppo pepper

sea salt – to taste

Directions

Set one oven to 325 degrees F.

On the middle rack add the pan of diced tomatoes and one pan of diced onions. They get generously covered with olive oil and sea salt to taste. Cover the pans. They need to stay in the oven for three hours.

Set your other oven to 500 degrees F.

Your eggplant halves get cross hatched, generously and drizzled with olive oil. They stay in the oven on the middle rack for one hour.

When they are cool enough to handle scoop the flesh out with a spoon like you do for an avocado or a mango.bSet the flesh to the side.

Turn the broiler on and broil the red pepper. You want it charred on all sides. When you got it all charred up cover it with plastic wrap or foil. It needs to steam its self. When cool removed the seeds, stem, and skin. Dice. Set to side.

Turn off broil and set to 375 degrees F.

The garlic goes on a sheet pan cut sides up. Drizzle well with olive oil and cover with foil. This needs to roast for one hour. Then you whip up and set to the side.

Everything is roasted. Now you blend a few things together. This is easiest done with a stick blender. The Eggplant caviar I had at Shish Kabob House in Las Vegas was smooth but I did notice that some people do make it chunky. I made mine mostly smooth but saved some of the tomatoes to add last for a little texture and a delicious pop of tomato taste.

Blend together the onions, roasted red pepper, most of the tomatoes, the tomato paste, the eggplant, Aleppo pepper, roasted whipped sweet garlic, honey, apple cider vinegar. Top with remaining tomatoes. Serve with flat breads or pita bread. I read that some people use this as a sauce for grilled meats. Taste and adjust seasoning if necessary.

It’s FORKING DELICIOUS Enjoy!!!

Eggplant Caviar
The Forking Truth