Baba Ghanoush

Share your favourite cuisine.

Today was a tough one to settle on, as even after so many years on this planet I’m still not 100% sure what my favourite cuisine is. If you asked me as a child, I definitely would have said Italian. I loved pasta. Mexican was also up there. Since my tastes have developed (thank goodness), I enjoy newer favourites of Japanese, Vietnamese, Ethiopian, Indian and Moroccan, to name a few.

But at the end of the day, the decision about what to make was influenced strongly by the supply of eggplants in my kitchen. And so I turn to Middle Eastern cuisine to bring you this simple version of baba ghanoush. I call it a simple version as instead of holding eggplants in a flame or under the grill to blister the skin, this is a kind of ‘express’ baba ghanoush for when you want the dip but without all the messy peeling and time spent standing over a burner. In skipping this part a little of the smoky flavour is lost, which is why I like to add a dash of liquid smoke – what a cheat!

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Baba Ghanoush

2 medium eggplants
generous amount of salt
2 cloves garlic, minced
3 Tbsp tahini
3 Tbsp lemon juice
1 tsp cumin
ΒΌ cup flat leaf parsley
dash liquid smoke (optional)
olive oil for cooking and extra to drizzle on top

Peel eggplants and slice into inch thick rounds. Sprinkle with salt and leave in a colander to drain for about 15 minutes. Rinse and pat dry.

Preheat oven to 280C and line a baking tray with paper. Lay eggplant on tray and brush with olive oil. Cook for approximately 20 minutes, flipping once. Remove from oven. From here, you can either use a blender or just a fork depending on what consistency you prefer. I like a little chunkiness, so I transfer the eggplant flesh to a bowl and mash with a fork. Add remaining ingredients and mix to combine.

To serve, top with olive oil and some fresh parsley (and with some pita chips!)

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tomatoweb

Music for your Mouth: Infected Mushroom

Infected Mushroom? Infected with DELICIOUSNESS!

I apologise. We haven’t even quite reached the halfway point in MoFo and I’m already getting a bit loopy. Perhaps I was a bit ambitious in aiming for a new recipe every single day. Regardless, I’m here now, and I have a recipe for you.

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Have you noticed my posts are getting less and less talk? I’ve been spending too much time cooking and browsing the blogroll, and so by the time I get around to actually making my own posts, I just want to get them out there.

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Stuffed Mushrooms with Pesto Cashew Cheese

12 – 18 button mushrooms (depending on size)
1 recipe of cashew cheese
3 cloves garlic
1/3 cup walnuts, toasted
Juice of half a lemon
3/4 cup basil
2 Tbsp olive oil + extra for brushing
Salt and Pepper

1 Tbsp pinenuts, toasted

Preheat oven to 180C.

Carefully remove stems from mushrooms and lay mushroom caps upside down on a lightly greased tray.

To make your pesto, place garlic, walnuts, lemon, basil, oil and salt and pepper in a blender, and blend until combined. If more liquid is needed, add water 1 tablespoon at a time.

Prepare cashew cheese and place in a bowl. Add pesto and stir through.

Fill each mushroom with pesto mix, then brush the mushroom flesh with a little oil.

Bake for about 20-25 minutes, until mushrooms are tender and the pesto begins to look a little golden.

Serve on some rocket (straight from your parents’ garden!) and cherry tomatoes to brighten the plate up. Garnish with toasted pine nuts.

infectedmush5I’m going to play you a song called Converting Vegetarians. Obviously they mean converting vegetarians to vegans, right? Ha!

veganmofo