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marinated eggplants  <>  green  curry  turkey   <>  mango  sorbet  with  a  hint  of  mint

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APPETIZER: marinated eggplants Ingredients for 4 servings: 3 1/2 medium-sized eggplants 1 Lemon 200 ml (1 cup) balsamic vinegar some parley 12 garlic cloves some salt and pepper plenty of olive oil Cut the eggplants in third-inch thick slice and stack them and salt them layer by layer in a big Bowl. Let the salt draw out the water for about an hour. Squeeze the lemon and mix the juice with the balsamiv vinegar. Peel and chop the garlic and the parsley Dry the eggplant slices with a kitchen towel, them fry them till they are gold-brown. Stack the fried slices into the bowl but drip a bit of the lemon-vinegar mix on each slice as well as some garlic and parsley. Do this layer by layer. Then pour the juice that collects at the buttom into a bowl and pour it over the eggplants again. Repeat this a couple of times. For an optimum taste let the eggplants marinate a day. MAIN COURSE: green curry turkey Ingredients for 4 servings: 1 (inch-thick) piec of gingerroot 1 Tsp corianderseeds 1/2 Tsp black pepper basil lemongrass parsley mint coriander/cillantro 1-2 limes 500 g (1.2 pounds) turkeybreast soy sauce 200ml (1 cup) coconutmilk 50 g (2 ounces) chopped pistachios olive oil 7 spring onions 1 large chili pepper 5 garlic cloves 1 (inch-thick) piec of gingerroot 1 Tsp corianderseeds 1/2 Tsp black pepper basil lemongrass parsley mint coriander/cillantro 1-2 limes Dice the turkeybreast and marinate it in soy sauce for half an hour. Wach,(or peel) and chop the garlic, spring onions, lemon grass, basil, mint and cillantro and put them in a blender. Add the grated lime peel and the lime juice. Crush the coriander seeds and put the in the blender as well. Now blend till it becomes a soft mousse. Fry the turkeybreast for a few minutes in olive oil the add the herbal blend and the cocnutmilk. Let it simmer for 10 Minutes the serve it on a bed of rice. Sprinkle chopped pistchios on top. DESSERT: mango-mint sorbet Ingredients for 4 servings: 2 mangos 40 g (1 and a half cups) sugar 250 ml (1 cup) dry white wine 1 Tsp of fine chopped mint juice of 1 lemon Peel and dice the mangos. The wine will be mixed with the sugar and the mago slices and then cooked for 15 minutes till the mangos are soft. Puree it soft with a hand blender. Add in the mint. Let it cool of for awhile then put it in the freezer. Stir it with a mixer every 20 minutes. TIP: when serving pour a bit of chilled wine over it