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On Fri, May 21, 2004 at 04:35:59PM +0100, Kate L Pugh wrote: > On Thu 20 May 2004, Juliet Kemp <juliet@xxxxx.xx> wrote: > > Kake recently said something about making nice aubergine dip thingy. > > As I recall, you char your aubergine over the gas, remove the skin, > > puree it with lemon juice & a little tahini, & EAT IT ALL. Am I > > missing anything? Garlic? > > You are missing garlic. Unfortunately, I guessed that there *should* be garlic in, & put in rather too much. Ouch. (I never before believed there could be *too much garlic*). Addition of a further aubergine this morning did not help matters enough. Suggestions for other rescuing-possibilities? So far all I've come up with is sticking *another* aubergine in there - that takes us to 2.5 aubergines, which is getting silly. Although less silly than abandoning it altogether, I guess. Currently you could get away with using it as salad dressing (with a bit more oil in), but definitely not as dip or sandwich filling. > Another way to do this is bake the aubergine in the oven until it's > soft but the skin is not burnt to a crisp, and leave the skin on when > you puree it. Ah. I baked it, in the end, but until the skin was burnt, & peeled it off. Lovely & squidgy! JulietThere's stuff above here
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