Holls and I have moved into the apartment that we are subletting in Berlin. It oozes hipsterness; I keep finding small sets of antlers everywhere--clearing out the kitchen sink, searching for toilet paper in the bathroom, tucked into a corner next to some old leather packing trunk. Yes, there are the antique cameras, the lacy blouses, and collection of tortoiseshell glasses...
Our apartment is in Neukölln, a part of the city that has a large Muslim population. Hence, the relatively easy access to Tahini... We've been using it in our salad dressings and even trying some other dishes with it. After a month of subsisting almost entirely on cheese and bread and chocolate (<3 u Switzerland and Germany) it's nice to try so to improve our diet with healthy salads and middle-eastern dishes (thanks to H's Lebanese culinary legacy)!
Last night we made a very garlicky (we added more than the recipe recommended) baba ganoush. I'm listing the recipe here, but it's borrowed from David Lebowitz.
Baba Ganoush
3 medium-sized eggplants
1/2 cup (130g) tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
pinch of ground cumin
a half bunch picked flat-leaf parsley leaves
Prick aubergines and char directly over the stove flame, turning until they are soft and universally blackened. About 10 minutes. Let cool.
Split the eggplant open, scrape out the pulp. Puree, with other ingredients, in a blender/food processor until smooth.
Chill and serve with toasted pita chips. Prost!
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