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When I've made Baba ganoush I just whack the full aubergine on to the gas hob and burn the fuck out of the skin (so it smokes into the flesh). Turn it with tongs until it's burnt all the way around. Once the structure collapses take it off the heat, let it cool then skin it.
Pull apart the flesh with a fork, add lemon, a little tahini, olive oil then season.
Makes a mess but your hob needs cleaning anyway.
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@Tenderloin homemade or shop bought pickled veg? If the latter, where from and if the former, swap some for the Parmesan if you still want it?
I made some aubergine the other day with sesame seeds, soy sauce and a bit of sunflower oil and cooked it in the griddle pan for a while. It was probably the nicest aubergine I've made, simple as it was.
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+1 for @Bainbridge 's aubergine concoction. That's how i've done baba ganouch before. and anything involving roast / charred aubergine must have tahini. But thats partly coz i fcking love the stuff.
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It's ace on a BBQ......
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u wot m8?
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This way you get a good amount of charring - I've done it the other way round but thought I'd test this way
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Degorge or not to degorge? Maybe that's only if you're frying aubergine...?
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Experiment of last night:
Clams, cherry tomatoes and shallots crostini
Seared black bream on a black kale purée, with caramelized onion and orange peel on top. Garnished with rosmary and garlic roasted potatoes in contrast with soy sauce stir fried red kale.
Presentation isn't the best, but flavors were great!
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Well, it turns out pretty sweet, but you balance it out with the red kale in soy sauce (I like to believe..)
Cut the orange skin, taking as little white bit as possible. Slice it in thin strips. Boil it in hot water for 5 min. Cool in iced water. Slice the onion, add it to a small nonstick pot, with a little of olive oil. When it softens add white vinegar and turn on the heat to let it evaporate. When vinegar is almost completely gone add brown sugar and the orange peel. Stir quickly and let the sugar melt, if you cook it took long it becomes crunchy.. Not sure you want that. Serve immediately
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For possibly the first time ever i've gone dun a recipe from the Guardian, and it was mega (well, not so much a recipe as an idea)...
Scrambled egg of toast with marmite and avocado. I love all the elements but never really thought marmite and avocado would be so ace together. Also had some slow roasted cherry tomatoes on't side.
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goes grate with prawnberries
Bainbridge
tbc
jim1985
Tenderloin
inchpincher
lynx
Machine
giofox
mashton
Buckaroo
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ooow....
