Sooo, on with the food discussion, I proudly present... Mum's famous aubergine paste (or is that a creme???)
In any case, she bakes two medium-sized aubergies on an iron plate on the hearth. Once they've cooled, she peels them, purees the fruit flesh and mixes it with chopped onions. Or with onion paste, lately. Then she adds some sunflower oil until the whole thing is smooth, thick and creamy, and seasons it with a pinch of salt and either with lemon juice or with vinegar.
Usually, she just eats it as a bread spread, but when she prepares it for guests, she fills it into small, hollowed tomatoes.
Me, I hate the thing like the plague, I can't even stand the stench of it, but everyone else who gives it a try gets positively ecstatic, so I thought I'd share the recipe. *g*
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(or is that a creme???)
In any case, she bakes two medium-sized aubergies on an iron plate on the hearth. Once they've cooled, she peels them, purees the fruit flesh and mixes it with chopped onions. Or with onion paste, lately. Then she adds some sunflower oil until the whole thing is smooth, thick and creamy, and seasons it with a pinch of salt and either with lemon juice or with vinegar.
Usually, she just eats it as a bread spread, but when she prepares it for guests, she fills it into small, hollowed tomatoes.
Me, I hate the thing like the plague, I can't even stand the stench of it, but everyone else who gives it a try gets positively ecstatic, so I thought I'd share the recipe. *g*