Jul 31, 2013

baba ganoush salad


it's kind of a sentimental day. or maybe week. firstly, two very sweet colleagues of mine that were interning with us left today. i really grew to like that girls and depend on seeing their cheery faces every day. i don't even want to think about monday*, not seeing them there... it will be awful. secondly, uhm... i guess i'm just a little blue and many things have summed and bubbled up inside of me, without ever having the chance to break free. that's why i've been avoiding sentimental music (clever me) - because that's almost certain to make me crumble... but to no avail: today, i had to tap into some potential wedding songs, as my really good, dear friend is getting married in a couple of weeks and she asked me to sing (yeah, i couldn't say no). so i dug up all those sad and sorry songs about love and heartbreak and finding your soulmate and being alone and about regrets**. oh, regrets. and those beautiful songs that i love and hate at the same time. they give me goosebumps, they go directly to my bones and they shake me up. just at the right moment, i pulled out the headphones and stopped the music before aynthing more dramatic (like a public meltdown) could happen. but... i totally plan on going to bed with adele's 'someone like you' tonight and have a good, proper cry. aaah, sometimes you just have to get it out of the system, right? so the next day, you can get up, rise and shine, and be your usual sunshiney (or so...), cheery, lighthearted self. which i prefer to be, that's why i'm choosing it every day. but sometimes, to have the liberty to go to pieces is the best thing to regain energy. and we'll rise from the ash like pheonix. 

you've probably heard about baba ganoush***, right? since i'm a mezze and middle east lover, this kind of belongs to my 10 favorite foods of all times (also, because it's made of aubergines, and aubergines always win). but i figured it would be nice to shake things up, foodwise, too. so this is sort of a solid version of the baba ganoush; deconstructed and chunky and solid. just like we are.

baba ganoush salad

ingredients:
3 medium aubergines
1 cup heirloom cheerry tomatoes
1 garlic clove
1 lemon, juice
1 tsp. harissa
1 cup yoghurt
2 tbsp. tahini
1 tbsp. olive oil
1 tsp. maldon sea salt
1 tbsp. curry powder
1 tbsp. cumin powder
1 tbsp. sweet paprika
1 tbsp. za'atar
1 bunch parsley
1 cup black olives (pitted)
1/2 cup pine nuts
sesame, for sprinkling, if you like

directions:
cut the aurbergines in chunks, coat it with the olive oil and the spices: curry, cumin, paprika, za'atar and salt. roast at 220 degrees f / 380 c for about 30 minutes or until the chunks are slightly charred. in the meantime, half the tomatoes, chop the parsley, toast the pain nuts in a dry pan for about a minute, drain the olives and chop if necessary and make the signature tahini dressing. for that, combine the yoghurt, lemon juice, tahini and garlic (minced) and season with a little salt (not too much). remove the aubergines from the oven and let cool a bit, then assemble: place the chunks on a plate, add a handful of tomatoes and add a dollop of the dressing on top. sprinkle with pine nuts and parsley, and sesame, if you like. serve and eat, all of it.

* oh yes, i almost forgo that: happy birthday, switzerland! and a happy long weekend to all swiss. i'm off, long weekend, yay!
** don't worry, she'll get some nice, lovely, positive and not heartbreak related songs for her wedding, i can pull myself together like that, haha.
*** i only realised i've never made or rather showed you my baba ganoush... i'm shocked! of course, that's something to catch up with, like, now!

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thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett