Recipe by Brenna May @culturedbite It would be modest to say I have a tahini addiction. It is probably on par with my love of chocolate and coffee. Or coffee and chocolate. No matter. I have been looking to make my very own tahini cookie […]
Tag: middle eastern
I have been fiddling around a lot with baked goods of late, to the chagrin of my insides, I think. I have had a few Fennel recipes in the works but this week I am posting an adaptation of Sorella‘s Fermented Fennel, which is featured […]
I adore baba ghanoush. Actually I adore MY baba ghanoush. Which I always begin by smoking the tar out of a pile of eggplant. I met this vegetable on a pizza in the south of France and it was called an aubergine, so forgive me if I keep it that way. It sounds WAY more appetizing than eggplant, which is probably why I had never eaten one before. It was also the best pizza I had ever eaten until I began making my own and modeling it after the one I had enjoyed at “L’aubergine” restaurant in Provence. Apparently they liked the funny little veg-fruit too.
Well, I love grilling it with with sea salt and sprayed with a bit of extra virgin olive oil. It comes alive smoked, I’m telling you. But as most veg come alive through fermentation as well, I thought I’d give it a try.
- 3 Aubergine (eggplant) rinsed, quartered and cut into chunks
- 1/2 onion sliced and diced
- 4-6 cloves garlic, smashed or sliced
- 1 tsp smoked paprika, smokey ancho chili or red chili flakes
- 2 Tbsp kosher salt dissolved in 1 quart water (repeat in proportion if necessary)
- 68oz mason (I used to have a ton of these before I moved overseas… le sigh…) or big pickle jar
You can add other herbs, but I wanted this as close to basic as possible because as I said… I love to make baba ghanoush. Consider this the prequel to that post! I’ve recently started making a Romanian flavor profile version by leaving the coriander and mint off and adding roasted onion. SO good.
Nut-Free, dairy-free, sugar-free, paleo, keto Recipe by Brenna May @culturedbite These are a work in progress but are my favorite little treat. They got me through eight months of the brutal anti-mycotoxin Kauffman diet, which I might add, one is only meant to do for […]