I love a ploughman’s lunch. I love its simplicity, its variety and the element of surprise when various combinations of cheeses, olives, salad ingredients, condiments and spreads are placed atop a solid foundation of wholesome bread.
This one included some basil and rocket from the garden, cherry tomatoes, a few olives, some tuna, as well as a spoonful out of a few jars of homemade goodies that I had in the fridge, including Sichuan Pickled Cucumber and Black Shiitake, eggplant pickle and baba ghanoush, the recipe of which is right here:
Baba ghanoush
3 medium eggplants
1 Tbsp tahini
1 Tbsp yoghurt
Juice of a lemon
1 tsp cumin seeds
If you have a gas stove, place the eggplants on the open flame until the skins are completely blackened and the eggplants are soft. If not, roast whole eggplants in the oven at around 200˚C until softened (about 30-40 minutes). Then place in a bowl, cover with plastic wrap and leave until cool.
When eggplants have cooled, peel the skin away and discard the tops. Put the flesh into a clean bowl, mashing with a fork if necessary. Add the tahini, yoghurt and lemon juice and stir well. You may need to adjust these elements, including the addition of salt, to suit your own taste. You can puree in a blender or food processer at this point if you like, but I don’t think it’s necessary.
Dry fry the cumin seeds in a frypan until toasted and then grind in a mortar and pestle. Add to the baba ghanoush, reserving some for a garnish if you want to get fancy. I sprinkled mine with store-bought dukkah and drizzled with olive oil.
1 comment:
very nice it was too
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