A big, delicious, melting mush of creamy, garlicky aubergine (even if it does resemble a wet dishcloth)
I have joked in the past about the peeled flesh of a baked aubergine and how, when sitting in a sieve balanced over the sink, it looks like a damp, grubby dishcloth. Well, a week or so ago, I lived this joke when I reached for a dishcloth that was, rather oddly, sitting on a plate, and for a nanosecond I thought that things really had reached a low for the cloth to be not just grubby, but slimy. That was before I realised I was about to pick up an aubergine and future baba ganoush.
Other things occurred that evening, too, and in the end the aubergine was put in Tupperware with some peeled cloves of garlic and a squeeze of lemon (which I hoped might preserve it), and the box put in the fridge. It should not be a confession for a food writer whose job is to be resourceful, but I am going to admit it anyway: every time I put sealed Tupperware in the fridge, I wonder if it will get out in time. Quite often, it doesn’t, which also confirms a friend’s observation that putting Tupperware in the fridge is the equivalent of telling someone you will call them back, then forgetting. Happily, this box did come out in time (the very next day, in fact), and the contents – which still looked like a dishcloth, but a welcome one – had almost become baba ganoush. Continue reading…
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