Look, no meat!
Jac cooked us a very nice vegetarian dinner last Monday night – she was keen to try out a recipe from one of her vegetarian cook books – eggplant blinis with chive sour cream and stir-fried vegetables.
The chive sour cream was easy to make – I just mixed sour cream with chopped fresh chives in a bowl. The eggplant blini batter, which consisted mostly of mashed oven-roasted eggplants, was quite thick. The resulting pancakes were fairly thick too, but I enjoyed their garlicky, roasted eggplant flavour, and they tasted fantastic with the sour cream.
