Monday, August 03, 2009

Mediterranean harvest

What a lovely haul. The first real grapes from this vine, which was grafted from a wild vine shoot by Gonzalo last year. There are several bunches and they have the most delicious flavour, something like the German wine, Mosel.

Below are the green and red peppers, aubergines and two paraguayos. Alas, the wind blew away the only two baby ones we had this first year of planting the paraguayos tree so I've had to resort to buying some to show you.
I am snowed under with aubergine and have made a great dip, Baba Ghanoush. Here's the recipe.

2 large aubergines (about 700g)
2 garlic cloves, more if you like
half tsp. salt
2 tbsp. lemon juice
2 tbsp. tahini
1 tsp. ground cumin
pinch pepper

Prick the aubergines with fork and grill, turning occasionally until the skin blisters and blackens. When cool, peel off the skin. Drain excess liquid off the aubergine flesh.

Pound the garlic and salt until smooth, transfer to a food process and add the aubergine, lemon juice, tahini, cumin and pepper. Can add yoghurt to make it runnier, but I didn't. Have a taste and add more cumin or garlic, whatever, if you want.

Transfer to bowl, drizzle with olive oil, sprinkle with chopped parsely or coriander and serve with Arabic flat bread/roti or pitta bread.

A Spanish recipe for aubergine would be to slice the aubergines, dip in a light batter and fry. Drizzle with honey before serving.

Happy eating.


Jan said...

Are paraguayos the flat variety of peaches? If so, they are gorgeous tasting!

LadyLuz said...

Yes, Jan, the flat variety. They enjoyed some popularity in UK a couple of years ago apparently and were called doughnut peach. I think they taste better than peaches and nectarines put together and just hope one day our two trees will bear fruit.

Sue Swift said...

Have seen the flat ones in the shops but never tried them. Will do so ...

chaiselongue said...

Mmmmm, I love anything made with aubergines! I had them with honey in Cordoba last year and they were delicious. When I make baba ganoush I put the aubergines on the side of the barbecue grill while we're cooking something else, to save time and gas, and they just cook themselves.

Celeste Maia said...

Wow, what a delicious recipe which I am going to try tomorrow as I have friends over for lunch.
Thank you for your comment!