Photo of your dinner (Vol 3)
Discussion
CharlesdeGaulle said:
My thanks to nebpor and craigjm for the aubergine tips. I tried it last night, but neglected to take pictures.
I charred the skin on the gas barbecue, along with a whole bulb of garlic. Then scraped the flesh out, added the garlic, lemon juice and yogurt. I also added a chopped chilli but that was probably too much. The whole thing tasted good as an accompaniment to barbecued spicy chicken and pork skewers. I'll definitely do it again.
Look up baba ganoush, I’m sure you’ll know. it’s as you’ve just done but with tahini and less or no yogurt. With very finely chopped fresh parsley, tomato, onion and pomegranate seeds on top then stirred through. I charred the skin on the gas barbecue, along with a whole bulb of garlic. Then scraped the flesh out, added the garlic, lemon juice and yogurt. I also added a chopped chilli but that was probably too much. The whole thing tasted good as an accompaniment to barbecued spicy chicken and pork skewers. I'll definitely do it again.
I smoke several aubergines every time I light the bbq. Now I’m in the season I’ll document it next time. It’s so easy and knock out delicious
Gone a bit AMG said:
CharlesdeGaulle said:
My thanks to nebpor and craigjm for the aubergine tips. I tried it last night, but neglected to take pictures.
I charred the skin on the gas barbecue, along with a whole bulb of garlic. Then scraped the flesh out, added the garlic, lemon juice and yogurt. I also added a chopped chilli but that was probably too much. The whole thing tasted good as an accompaniment to barbecued spicy chicken and pork skewers. I'll definitely do it again.
Look up baba ganoush, I’m sure you’ll know. it’s as you’ve just done but with tahini and less or no yogurt. With very finely chopped fresh parsley, tomato, onion and pomegranate seeds on top then stirred through. I charred the skin on the gas barbecue, along with a whole bulb of garlic. Then scraped the flesh out, added the garlic, lemon juice and yogurt. I also added a chopped chilli but that was probably too much. The whole thing tasted good as an accompaniment to barbecued spicy chicken and pork skewers. I'll definitely do it again.
I smoke several aubergines every time I light the bbq. Now I’m in the season I’ll document it next time. It’s so easy and knock out delicious
craigjm said:
Interesting fusion there CdG. Never had that fish before is it a mild or strong taste
Dorada is sea bream, so fairly mild and takes flavour well. The focaccia was left over from a shopping trip for a picnic in Slovakia so needed eating up, and I was keen to make the Indian dish as I'd got hold of some chickpeas, hence the fusion!
but the rest is homemade. I used Joel Robuchon's pommes puree recipe and halved the butter but still very indulgent!
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