Monday 17 September
We still had the eggplant we'd
smoked on Saturday, plus the golden beets we'd roasted. And to our delight, the yogurt drainer we
ordered months ago finally arrived on Friday.
It seemed like fate wanted us to put together a light dinner of middle eastern vegetables
and dips.
The little smoked Asian eggplants
weren't enough to make a baba ghanouj,
so we adapted David Warda's eggplant appetizer and sautéed them up with some
diced onion, garlic, and red bell pepper, with a shot of wine vinegar to spice
them up at the end. That's one dish.
We cubed up the golden beets and
made them the Moroccan way we've done before.
Second dish.
We'd started draining 2 cups of
yogurt and some salted chopped cucumber the night, before to make the tzaziki;
this morning we put some lime zest and minced garlic in the yogurt, and tonight
mixed the two and added lots of chopped fresh dill. Third dish.
Holt made taramasalata as he had
before, with soft white bread; but did it with lime juice, for a little
change. Fourth dish, and that's enough.
What more do you need? Pitas, that's what, so we got some, heated them
up, and snarfed them down with as much of our dishes as we wanted.
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