Oven roasted eggplant with sesame seeds!

I jumped on an extremely challenging course recently, will write about it later in MyVeryOwnBinge blog but even I’m super busy, I need to cook, I need the food to keep up with the life speed around me as much as I need the process of preparing the meal. For me its relaxing, creating something beautiful ;o) and tasty with my hands :o)

So here is my todays creation, eggplant with Japanese touch.  


  • 1 eggplant, sliced
  • 1 tsp. Miso paste (fermented soybean paste)
  • 2 tsp Tamari
  • 2 tsp freshly squeezed lemon juice
  • Sesame seeds


Turn on the oven on 175 C. Mix the miso past, tamari, and lemon juice to nice smooth paste, spread it on the sliced eggplants and sprinkle the sesame seeds on top and the oven it goes. Depending how thick your slices are it will be ready in 10-15 min. So watch out!

Serve it with your main meal.

For me, today it was dill flavoured salmon, steamed sting beans with almond flakes, and some tomato with basil as I thought my plate needed some more colour. :o)



Everyday veggies: oven roasted sweet potato and cauliflower

I realised that I mostly pen down my experimental and fun recipes. But to get from one working day to an other I do cook fast, simple and easy food what I can enjoy few days a row. So here is one of my favourite vegie combination: sweet potato and cauliflower. I love the combination of sweet and spicy. Sweet potato and chilly flakes are a true match, love it!


  • 1 large sweet potato
  • 1 head of cauliflower
  • Olive oil
  • Salt & pepper
  • Chilli flakes


Heat the oven to 175 degrees C. Peal and cut the sweet potato into wedges. Cut the cauliflower in half and then slice it, about 1 cm wide slices, then see how the floret roots go and cut or brake it into smaller wedges. Put everything  on the oven tray, fell free to use the baking paper, it will speed up the cleaning after cooking. Sprinkle over with olive oil, salt, pepper and the chilli flakes, depending of your taste, I’m always generous about the chilli :o). Give it a stir for the oil to mix well and into the oven it goes. Depending of how soft/hard you like your veggies, bake it in the oven fro 20-30 min.

Makes 2 generous portions.

PS! Quick lunch/dinner idea:

Buddha bowl with cauliflower and sweet potato!


During the week, I usually have pre cooked food at home for 2-3 days so I can easily prepare my lunch and take it work or have it as a quick fix for dinner:

  • Oven roasted sweet potato and cauliflower
  • Cooked quinoa
  • ½ avocado
  • Sprouts
  • Radish
  • Smoked mackerel

In the office I also have a bottle of olive oil and the Himalaya salt on stand by!    

Tasty and easy to prepare!