“Caviar d’aubergine” or Aubergine dip is a traditional middle eastern dish and I love it everywhere and anywhere because it is super healthy and oh so simple to whip up. I can hardly believe I have not yet included it in this blog… For us, it always goes with our family size pot of hummous and lots of fresh veg and homemade bread to dip in.
I have been recently immersed in the excellent book by Dr Michel de Lorgeril “Le nouveau régime méditerranéen”- a well written, even humorous scientific essay-
and I am loving the idea that simple, century-old recipes still hold the key to good health and longevity. Aubergine salad or dip is one of the staples of the Mediterranean diet and as such needs to feature in a balanced diet. So here it is : not a fad’ and not made of fancy expensive ingredients nobody has heard of – just authentic, simple and classic food.
- Aubergines, 4 medium size
- Tahini, 3 Tbsp
- Lemon juice, of 1 lemon
- Pinch of salt
- Garlic cloves, 2
- Olive oil
- Pepper and smoked paprika to taste
Slice the aubergines in two halves, drizzle a little oil over and put them in the oven for 1h at 160°.
Once cooled, peel them and cut them up in chunks. Press them with a potato masher or put them through the food processor with all the other ingredients until you get a smooth cream.
Check the seasoning. It needs to be sharp and well balanced but not too pungent. One tip: cut each garlic clove in twos and removed the greenish shoot in the middle to take the edge off the garlic but still have a beautiful flavour.
Serve with oatcakes or flat bread. Or just with cut up raw carrots and peppers if you are going Paleo!
A venitian market
Posted in 3 to 4 ingredients, family favourite, pot luck
Tagged budget, dip, eggplant, hummous, lemon, Lorgeril, mediterranean diet, paleo, smoked paprika, vegetable
Just landing back from a week-end in Venice, I am giving you here the quickest and easiest ice-cream recipe. It only takes two ingredients – plus the croissant into which you will nest your ice-cream balls, in true venetian style (see photo)!
- 3 frozen bananas
- Hazelnut butter (with ou without cocoa) , 100gr
About the two ingredients:
I buy my hazelnut and cocoa butter from Wholefoods but you can make your own or use any favourite nut butter. To make it yourself you just need a tough blender, chuck hazelnuts in with a spoonful of melted 90 percent cocoa chocolate and whizz to a paste. You might add a teaspoon of water if too sticky.
The frozen bananas are something I always keep in my freezer for smoothie making – or ice-cream as in here, or for my rum raisin frozen yogurt. A real good way of using up ripe bananas nobody wants to eat…
Anyway, using a blender or a thermomix, just blend both ingredients until smooth and eat straightway and gelato-cold in a crispy croissant or a soft brioche, as they do in Sicily. This is the best way to eat ice-cream! Trust an Italian to know this : It is million times better than the dry cones we usually have to make do with everywhere else…
This recipe is raw, natural and tastes hyper indulgent…
Of course there is much more to food in Venice than ice-cream but starting there is not a bad starting point…
March 17, 2015 in 3 to 4 ingredients, Postcards from abroad, pot luck, The idea of the month
Tagged banana, budget, hazelnut, ice-cream, Postcard, Thermomix, Venice, week-end