Monday, May 7, 2012

Babaganoush. And a brother from another mother


Just what you need © Cookaroo

Aren't you always surprised when you meet someone who shares the same birthday as you? That how a person so different from you is well so similar too?

Oddly so far, I've met 9 people who I share a birthday with. Ten if you count the actor Anil Kapoor, but hey I haven't really met him. (Plus I must thank my stars I don't share the same genes with him at least!)

Anyhoo, it's plenty rare that you meet a person who's born on the same day, same year and nearly the same time as you. Pretty spooky I'd say. But I have. Met someone like that, that is. And it always always tickles me. 

Mr Av and I worked for the same organisation till about a year ago. In different cities though. And when he'd come to work out of the Delhi office, we'd land up chit-chatting a bit. But it wasn't until last year that we figured what we had in common - our birthdays - and then that, was the beginning of a beautiful friendship (!)

When I started blogging, Mr Av was a regular commentor and he'd ask me all the time when I'd make him some. Come to Delhi, I said. And come to Delhi he did! He booked his tickets, invited some of his friends and we were good to go.

We finalised a menu. Aubergine, he said, I want aubergine! I was only happy to oblige. I'll make mojitos and sangrias, he said. Aah! A boy after my own heart.

So this Saturday was Mr Av's dinner party at home. And as the week progresses I'll write about all the things that were there for dinner. But in the meanwhile, here's an aubergenie in a bottle for the excellent mojito-mixer, Mr Av.

Take that © Cookaroo
Babaganoush. Adapted from Yotam Ottolenghi' Plenty. Available in India, US and UK

Ingredients

2 big round aubergines
2 cloves of garlic
2 tablespoons tahini
Juice and zest of one lemon
1 tblsp parsley
1 tblsp mint
4 tblsps + 1 tblsp olive oil
Pomegranate seeds for sprinkling
Salt and pepper to taste (update! thanks Ranjini)

Method

1. On a moderate flame roast the aubergines on the stove for 15 minutes of until the skin is burnt and the flesh is soft (Like you'd do for a bharta). Allow to cool.

2. Meanwhile crush the garlic cloves and deseed the pomegranate.

3. Once the aubergine has cooled. Remove the charred skin. Using your hands remove the flesh into a bowl, removing some of the seeds. Use a fork and mash the aubergine, it'll get creamy.

4. Add the garlic, olive oil, salt, pepper, herbs, lemon juice and zest. And whip it with a fork till thick and creamy. Allow it to sit in the refrigerator for at least an hour before serving. 

5. Sprinkle with pomegranate seeds and top with remaining olive oil before serving. Serve with pita bread, pita chips, cucumber sticks. 

  1. Note: You can make babaganoush a day before serving

Smooth © Cookaroo

7 comments:

  1. Replies
    1. I would love to take you up on that bet :-)

      Delete
    2. Fine! Date, time venue please. And the battle for the babaganoush will begin

      Delete
  2. i love those pomegranate pearls on the dip!! they look so good that you want to just grab the bowl from the screen sigh!! wishful thinking and is tat pita in the background? If it s then i m in love with them

    ReplyDelete
    Replies
    1. Yes! Chota pitas which double up as excellent mini pizza base

      Delete
  3. babganoush=baingan=extreme dislike!
    hummus=chick peas= full love!

    ReplyDelete

Printfriendly