Eggplant appetizer

I had never eaten eggplant in different forms besides fried eggplant (which is the way my grandma used to prepare it), and since I’ve discovered the world of baked, steamed and braised eggplants, I included this vegetable in my meals.

Besides being delicious, it can be low fat (depending on how you prepare it, of course), and avoids me to eat meat sometimes. 
I'm not a vegetarian or anything, actually I grew up in a family where a meal is never complete without a piece of meat. Seriously. 
My grandmother would never accept to serve a lunch that don't have meat or chicken or fish included. Sometimes it even has the three options.

But since I left home and started cooking for myself, I like to make meals without meat once in a while. Also, I like the idea of  the "meatless day" in the week.
But I'm not trying to be a vegetarian. This is not an option for me right now. And in fact, I would rather buy all my food from small producers and continue consuming meat, to totally change my diet to exclude this option because of the food industry.

So enough of this crazy talk about vegetarians and small producers. I'm a barbecue person anyway.
And I've come here to tell you guys about this Eggplant appetizer recipe!

This recipe is an adaptation of one of my mother's recipe.

It is soooo good! You can serve as an appetizer, or even as one of the sides or salad.

Eggplant appetizer, serves 6 starving people

  • 18oz eggplant
  • 7oz red pepper
  • 7oz yellow pepper
  • 7oz Onion
  • ½ cup passes grape (optional)
  • 1 clove garlic
  • 3 tablespoons vinegar soup
  • 3 tablespoons soy sauce
  • Olive oil
  • Salt
  • Black pepper
  • Oregano
  • Parsley
  • Chive

Wash the eggplants and cut them into strips or cubes. No need to take off the peel.
 As you cut, put the pieces in a container with water and vinegar, so it doesn't turn black.
Also wash and cut the peppers and onion.
After you finish cutting the ingredients, drain the water from container where was the eggplants. In an ovenproof dish, mix the eggplant with the onion and peppers.

Add one crushed clove of garlic, vinegar, soy sauce, half glass of olive oil, salt and pepper to taste.
Mix all ingredients well.

Cover with foil and place in oven at 450 ° F for 40 minutes.

Remove from oven and add the raisins (if desired), oregano, parsley and chives. If needed, add more olive oil. Mix and place in the oven for more 20 minutes at 380 ° F.
Remove from the oven and mix it all again. Adjust the salt if necessary.
Let cool and serve as appetizer or as a side.

You can keep it on the fridge for up two weeks. They are even better 24h later.

Hope you like it!

Love, Deborah


Outfit: Boho dress and watermelon cooler bag

I was going to write “I think this will be the last summer look that I post in this season” but I can't really say it, since we have a crazy weather in here.

It has been a crazy week too. Me and my boyfriend/fiancée/roommate are working hard on a new project plus we still have our full time jobs to keep us even busier. I took those photos a week ago and didn’t had the chance to post until now.

That day was so sunny and so warm. Today seems that the winter really came. (lol)
But actually I love winter, remember me of the time I spent in NYC and everytime I go outside and feel that cold air I kind of smile inside.

Well, anyway it’s not like THAT cold. The minimum we get here is around 8°C and even in the middle of the winter we still have days of 30°C.

But this is not a post about climatology, is a post about outfits! So, focus Deborah.

I love this bag!
It’s from bando and it’s SO CUTE. I was willing to buy it for a while, but it's not simple to buy stuff abroad because of the delay in the postoffice when they have to calculate the tax.
And then I received a promo code from the store and had to buy it!

It’s such a cool bag and also, a cooler bag. (ahá)
It really keeps the stuff cold. I used on the beach and I actually putted some beer and ice in it. But totally worked! Of course it leaked a little, but well, if you are on the beach, it doesn’t really matters.

Dress from F21; Sandals from ModCloth - (similar); Cooler bag from Ban.do; Necklace from F21.

The dress is an old boho dress but I love it. It’s a little short but I wear it with a short shorts and solve this problem.
I love it because I can use it with sandals and boots and clogs and it always look good.

And that’s it. I hope it inspired you a little bit.

Love, Deborah


Cooked fish / Fish stew recipe - Love and everything blog

Hello guys!
I was willing to prepare a cooked fish for weeks... But I wanted something like those fish stew from the northeast (of Brazil), prepared with red palm oil and coriander (actually I don't even really like coriander - but recently I learned that it's actually good, you just have to know how to use it).

I searched for some recipes but none of them seemed to be exactly what I was looking for, so I kind of made a junction of several of them.

I was in doubt about using the palm oil because I thought it would be too "fatty", but a friend of mine  (Hey Sthe!) who loves healthy stuff and is always watching those healthy cooking programs, told me that palm oil is great for health, because it has many nutrients that are good for our body.
Also, she told me that is one of the best oils to use in cooking, and that my body would be glad if I use it. Yay! It was what I needed.

Well, the recipe!

Brazilian cooked fish (or Brazilian fish stew) - serves 2 people

  • 2 big fillets of fish (I used dogfish - the name in Portuguese is cação)
  • 2 tomatoes
  • 1 onion
  • 1 mediam red pepper
  • 1 mediam yellow pepper
  • 1/4 cup fresh parsley
  • 1/4 cup fresh green onions
  • 1/4 cup fresh coriander
  • 1 garlic clove
  • 2 tablespoons olive oil palm
  • 4 tablespoons of coconut milk (you can use the light one)
  • 1 pinch of saffron
  • 1 lemon
  • Salt and black pepper to taste

First, season the fish with the juice of one lemon, salt and pepper. Let soak for half an hour at least. 
Meanwhile, wash the onion, tomatoes and peppers and cut them into slices. Chop the garlic into small pieces.
In a high pan, add the palm oil, the chopped garlic and the onion slices and leave it until turn golden on medium heat. The onions will be the first layer of the stew.
Then place a layer of tomatoes. Then a layer of yellow pepper and a layer of red pepper.
Place the fish fillets. Add another layer of yellow or red peppers, and add the parsley, the green onions and cilantro. Throw a pinch of saffron, salt and black pepper.
Turn to low heat and cover the pan with a lid.

Let it cook for 40 minutes. The tomatoes will release water, and the fish too. Frozen fish loose more water than fresh fish. If it do not release enough water to cover half of the pan after 15 minutes of cooking, you can add 100ml of water.

After the 40 minutes of cooking, add the coconut milk and cook for another 15 minutes with the pan covered.
Then open the pan and cook for 5 minutes with it open, only to dry a little the broth.

And you are done!
You can serve with rice and vegetables, or as a stew.
It's up to you.

You can adapt this recipe to a healthier version, using coconut oil and without the coconut milk.
You may just need to add a little bit more water. Or you can use other types of fish, like codfish. I rather prepare it with cação because it is a cartilaginous fish. But it's up to you.

You should really try. It is a strong spice, but very tasty.

Love, Deborah