brinjal pickle hummus

Brinjal Pickle HummusBrinjal Pickle Hummus

things i don’t like right now:
the cold
my hair length, it’s that in-between thing
doing dishes
bad internet connection
coffee creamer saying it’s non-dairy
but closer look at the ingredients list lists milk.
the ravens not making the superbowl

things i like right now:
not having cable
watching mpt/pbs/bbc
burt’s bee’s skincare line
blooming cyclamens
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

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.

brinjal pickle:
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.


Brinjal Pickle Hummus

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

mango pomegranate guacamole

mango pomegranate guacamole

keep it simple
that’s exactly what
i was thinking when i chopped my mop
it was a deliberate act,
one that was 5 years in the making
i always said that
i’d donate just one more time
before age made my tresses
and lackluster
and i succumbed to artificial coloring

i dreamed of braids
and curls
and ribbons
and chignons
what usually ended up happening
was a simple plait down my back,
heavy and cumbersome
and not at all cute
for months i daydreamed
about the shorter locks
on the day of,
dear sweet dw sniffed the crown of my head,
rather feverishly,
before setting out for work
knowing that when he saw me again
that evening
i would look a different woman
in the less than 3 years
we’ve been together
i’ve always worn the longer do

if it weren’t for the frigid temps
i could go without blow drying
and even if i were to do that step
it takes less than 5 minutes
to get my hair in order
with 18″ gone
i’m due to see my stylist
more often
for maintenance purposes,
for now anyway
this simplifying thing is

mango pomegranate guacamole

mango pomegranate guacamole
from Gourmet ~ November 2008, by Lillian Chou
**note: speaking of simple, i’m all for just avocado, onions, lime juice, & cilantro. it’s your standard guacamole. but the addition of tart mango and pomegranate seeds makes gives this simple dip another type of dimension. the regular version is just fine, in fact with the correct ratios it’s great.

2 ripe avocados, peeled, pitted, halved and then scooped out
1/2 onion, finely diced
1 red thai chili, finely diced
juice of 1 lime
1/2 cup pomegranate seeds
1 mango peeled and cubed
1/4 cup of finely chopped cilantro
salt/pepper to taste

basically, put everything in a bowl and mix. if you want, mash the avocados. eat with chips. repeat.

serves 4 – calories: 28 | total fat: 0.3g | sodium: 136.2mg | total carbs: 6.4g | dietary fiber: 1.6g | sugars: 4.6g | protein: 0.5g

mango pomegranate guacamole

other yummy dips:
food loves writing — lacto-fermented salsa
homesick texan — green sauce
homesick texan, via a cup of jo — summertime salsa
she simmers — shrimp paste relish with lime rind