Saturday is a day to go to the beach, or hiking… but more often than not it is the day I do laundry, cleaning and food shopping. I bought an eggplant last Saturday and a week later it is still sitting on the counter among the bananas and a lonely avocado. It’s time to make the old country favorite:
Start by lining the stove with aluminum foil – it’s going to be messy!
Rinse and dry the eggplant and place over a medium flame. Let it roast for a few minutes. When the skin blacken, turn the eggplant so an uncooked side is over the flame. Repeat until the whole eggplant is black and soft.
Transfer the eggplant onto a cutting board and let it cool. Now is a good time to clean the stove. Be careful, liquid drained from the eggplant will make removing the foil somewhat tricky.
When the eggplant is cool to the touch, remove all the skin off and transfer the flash into a dish.
Add: Juice of one lemon, mashed garlic clove, salt and pepper. Add as much or as little of these ingredients as you like. You can also add a few drops of your favorite vinegar.
Thursday evening I came home from work, ate a handful of almonds and three Brazil nuts, got back in the car and drove to the airport to pick up a friend. We got home together two hours later and we were hungry. Inspecting the fridge we found: pulled pork, roasted chicken, a few sorry looking pieces of cooked broccoli and a container of sour cream. Not much to eat for two vegetarians. But in the vegetable drawer there were treasures to be found: a few cucumbers, a container of mushrooms, fresh dill and radishes from the community garden and a head of lettuce…. a delicious dinner was on its way – fresh salad and
Sauteed mushrooms in cream sauce
Saute in olive oil:
1 small onion, chopped
While the onion is sauteing slice-
1 lb mushroom
When the onion are soft and translucent add the mushrooms. Cover the pan and saute for 3-5 minutes, mixing occasionally. Uncover, add
1/4 tsp allspice
Chopped dill (as much as you like)
Stir well and add
1 8oz container of sour cream
Mix well over medium heat. Cook for another 1-2 minutes.
Delicious on top of fresh bread or as a side dish.
Wednesday is not a day that usually inspires creativity in the kitchen. But a lonely avocado was looking at me from the vegetable drawer and it had to be eaten today or gone to the compost bin. I decided to experiment.