We had vegetarian spring rolls and steamed vegetarian dumplings as our appetizers. For our entrees, we each had Pho Tai which is Vietnamese noodle soup. We had ours with beef, and it was served ... [read more]]]> Lemongrass Restaurant in Middletown, Kentucky.

We had vegetarian spring rolls and steamed vegetarian dumplings as our appetizers. For our entrees, we each had Pho Tai which is Vietnamese noodle soup. We had ours with beef, and it was served with bean sprouts, cilantro, basil, and lime. Click here to learn more about pho tai and to see a few photos.

The food was all incredibly satisfying and delicious, but neither one of us was able to finish all our soup. Had we known it was going to be such a big bowl, we wouldn’t have ordered two appetizers. It was fun picking up the noodles and beef out of the soup with my chopsticks! Once Kemal showed me the trick to eating with them, I did really well. It’s pretty easy. Anyway, I can’t wait to explore more on the menu and enjoy another one of Vietnamese beers.

For my birthday dinner, I wanted something light and simple since I ate a bigger lunch.   Kemal and I made a little pasta salad that was inspired by a recipe I saw in my Greek cookbook.

While it’s based on a Greek recipe though, we changed it so it’s not really a Greek dish any longer. And while it’s made with pasta, it’s not an Italian dish. It seems like a cross between Mediterranean and Indian.

It’s full of flavor yet it’s simple and delicious. It’s also very quick and easy to make and can be enjoyed warm or cold.

Eggplant Cauliflower Pasta Salad

Recipe Adapted from: “The Complete Book of Greek Cooking” by Rena Salaman & Jan Cutler, page 216, (Grilled Aubergine and Couscous Salad), Anness Publishing Ltd., 2005, 2008

Ingredients:

• 1 cup dried pastina
• 4 baby eggplants, peeled and finely diced
• 8 garlic cloves, diced
• 1/2 head of a medium cauliflower with the florets diced
• 1/2 cup chopped fresh parsley
• 1 can (14.5 oz.) petite diced tomatoes
• 1/2 cup + 1 tsp. olive oil
• 1 tbsp. dried mint
• 1 tsp. sumac
• 2 tsp. salt
• 1 tbsp. dry pomegranate powder (also called anardana powder)

Note: You could substitute fresh pomegranate seeds instead of pomegranate powder if you like. We purchased the powder at a local Indian grocery store. You can also easily make it yourself if you like, although it does time a bit of time for the seeds to dry. If you’re interesting in making the powder yourself, click here at ehow.com to learn how.

Instructions:

• In a medium pot over high heat, bring 1 quart of water to boil.
• After the water comes to a boil, reduce the heat to medium and add the pastina, 1 tsp. salt, and 1 tsp. olive oil, stirring occasionally.
• Cook until the pasta becomes soft yet still a little firm.
• Drain the water off the pasta (I used a sieve) and then run cold water over the pastina so it can chill down. Set aside.
• Peel and dice the garlic and into finely dice the garlic.
• Peel and dice the eggplant.
• Wash the cauliflower, and then dice up about half of the florets.
• Wash and chop the parsley.
• Pour 1/2 cup olive oil into a large frying pan and let it heat up (over medium heat) for about 2-3 minutes.
• Add all the diced vegetables, and then stir in the herbs and seasonings.
• Cook over medium heat until the vegetables become soft and tender, stirring frequently
• Stir in the can of tomatoes.
• Reduce the heat and simmer uncovered for about 20 minutes.
• Then stir in the pastina.
• Remove it from the heat and serve warm or cold.