things i don’t like right now:
my hair length, it’s that in-between thing
bad internet connection
coffee creamer saying it’s non-dairy
but closer look at the ingredients list lists milk.
WHAT DOES THAT EVEN MEAN?!
the ravens not making the superbowl
things i like right now:
not having cable
burt’s bee’s skincare line
this taytay mashup
smothering my superbowl disappointment with
dip two dips
one dip is usually fine,
but two makes it all the more bearable
brinjal pickle hummus – vegan & gluten free
brinjal pickle adapted from the Splendid Table
basic hummus adapted from Ottenlenghi’s Jerusalem, click on link for full ingredients or purchase the book for instructions. Or, use your own fave hummus recipe, but for the love of gawd, don’t add olive oil!
note about the brinjal: original recipe calls to store in jars in dark corner and ignore for a month before consuming. that’s not happening, we’ll likely finish this batch in a week. it also says can be ignored, unopened for MONTHS and once opened can be kept in fridge for at least 2-3 months. we might test that. in the meantime, we’ll add it to our hummus or eat as a side along with rice.
2 lbs indian eggplants, trimmed & cubed
2 TBL salt
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
1 cinnamon stick
2 tsp brown mustard seeds
2 tsp ground turmeric
1/2 cup sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed
1 1/2″ knob of fresh ginger, minced
2 red peppers, seeded and diced
1 generous TBL tamarind paste
1 cup vinegar
5 generous TBL light brown sugar
place cubed eggplant into colander in sink and sprinkle with salt. ignore for an hour as the eggplants supposedly releases its bitter juices.
toast cumin, coriander, fenugreek, and fennel seeds in dry frying pan. when warmed through and fragrant, grind in mortar & pestle (or as dw would’ve preferred, in a spice grinder). when finely ground, add in the cinnamon stick, ground tumeric and mustard seed, ignore until needed.
rinse eggplant and pat dry. or like me, ignore for awhile until sufficiently dry.
in batches (i did it in two) fry up eggplant cubes in oil, add more oil as needed. brown and soften.
when done, remove eggplant and set aside. heat remaining oil and saute onion, garlic, ginger and red pepper over medium high heat, until soft. add in ground spices, mix through, then add in the tamarind paste and brown sugar. finally put the eggplant back into pan and mix it thoroughly. last, pour the vinegar over the mixture and simmer gently for 30 minutes, or until very tender. some pieces will be mush, don’t be alarmed.
taste for seasoning. cool completely before storing in clean jars.
to assemble the dip, take the hummus out of the fridge for at least 30 minutes, to soften.
in a food processor ladle two generous scoops of the brinjal pickle and pulse. i like a chunky texture but i wanted to break down the brinjal a little.
the point is to add these two dips together. dw likes it all mixed together, i like some division, it’s up to you. serve with pita chips, veg sticks, or as a spread.
other dippy dips and appetizers:
za’atar socca + middle eastern smashed avocado – vegan & gluten free
mango pomegranate guacamole – vegan & gluten free
homemade lactose free ricotta cheese
green tomato & mint chutney – vegan and gluten free
roasted bone marrow