Maria’s Chicken & Eggplant from Crete – A Winner at the Hotel Lac Tanganyika!

A couple of weeks ago Maria put a recipe on her blog for chicken and eggplant, which looked as if it might be very good for the Sunday buffet at the Hotel Lac Tanganyika.

So I introduced it to Chef Richard; and indeed, it was so much liked in the Sunday Buffet that Richard made it again for the a la cart menu at yesterday’s lunch!

Here is how it was made at the hotel:

Mutoi ‘improved’ chicken are cut in pieces by sous-chef Philippe.  Bones are not removed because they do add flavor.

Tomato sauce and eggplant have been prepared separately and now Chef Richard is ready to put the dish in the Hotel’s large oven.

Less than half-way through the Sunday Buffet, and already the dish is more than half eaten!

Thanks, Maria – this is going to be a great hit both for the buffets and also for a la carte!

Maria has put a picture of Richard and the dish on her blog – Richard is delighted, Maria!


About dianabuja

With a group of BaTwa (pygmy) women potters, with whom we've worked to enhance production and sales of their wonderful pots - fantastic for cooking and serving. To see the 2 blogs on this work enter 'batwa pots' into the search engine located just above this picture. Blog entries throughout this site are about Africa, as well as about the Middle East and life in general - reflecting over 35 years of work and research in Africa and the Middle East – Come and join me!
This entry was posted in Africa-Central, Cuisine, Hotel Club du Lac Tanganyika2. Bookmark the permalink.

5 Responses to Maria’s Chicken & Eggplant from Crete – A Winner at the Hotel Lac Tanganyika!

  1. Pingback: 2010 in review – blog vital statistics from Wordpress « Dianabuja's Blog

  2. This is so fabulous!! By the way I made the dish too at my house here in Chicago and it was delicious!


  3. maria says:

    diana, you dont know how happy you’ve made me!

    the photo looks practically the same as my own!!!


    • dianabuja says:

      Oh, good! It is really a great and not difficult recipe. I will put the recipe on my blog page, as well.


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