The last two months have been crazy. I have been working a lot, applied for many jobs, went spontaneously to New York. Oh and I got robbed. Again. My sister told me I should consider a fanny pack with a lock and I really like the idea. Maybe it is even a market gap – who knows! But anyway! Except for that the last months have been beautiful and full of surprises. First of all, I could travel around Catalunya quite a lot and I just love it here. I went to so many places with my sister, my boyfriend, friends or alone and I enjoyed it so much. Other exciting news are that I took part at a competition about innovative fundraising and I could present my idea in New York. I didn’t win, but just the opportunity to go to New York, hold a presentation in front of people who I respect very much was a great learning experience. The cherry on top was that my parents came with me, so we could even spend some family time (unfortunately without my sister) together! Well, apart from these things, I will move to Berlin in November. Let’s just say this year is full of changes and I feel that I have grown a lot.
Last year around this time (well almost), Joan and me have been to Sofia for a weekend trip. We arrived on Saturday morning and left on Sunday evening. We didn’t have much time to visit, but we definitely made the most of it! We walked around the city center, got lost, and of course ate lots of good food. My favorite place was a restaurant which didn’t look that promising from the outside, but turned out to be great in the end. I forgot the name, but I still remember how amazed I was by the food. It was basically just vegetables with hazelnuts and parsley, but with an extra twist. I wanted to recreate it for a long time and today I finally had time.
- 1 paprika
- 1 aubergine/eggplant
- 1 handful fresh herbs (parsley, basil, coriander etc.)
- 1 handful roasted hazelnuts
- 1/2 lemon
- 1/2 tsp salt
- 3 tbsp olive oil
- grains for a base like millet, rice etc. (I used sorghum)
- Preheat the oven on 200° C
- Then wash eggplant and paprike and cut them into big chunks.
- Put them on a baking tray with a bit of olive oil on top and let them bake until soft
- In the meantime, cook the grains and let them cool down afterwards (optional).
- Take a plate, add grains, then add eggplant and paprika
- Then rizzle lemon juice, olive oil and a bit of salt
- Finally, chop up hazelnuts and herbs and add them on top.
You can eat this dish warm or cold, depending on the season.