Again! So, whenever I make crostini, I have this problem where I can never make just one thing to go on them. At least two toppings, with three being optimal. If I wasn’t simultaneously making brownies, I would have liked to make some tapenade or tomato and avocado topping as well. The avocados here are so cheap. At our hotel in Antigua last weekend, the various courtyards had huge avocado trees in them that were heavy with ripe avocados. It was tempting to climb up and pluck a few, but I resisted.
Anyway, I made up this Baba ganoush from memory and using the ingredients I had on hand in our little Guatemala City kitchen.
- 1 medium eggplant, stabbed several times with a fork and halved
- 2 T evoo, plus more for brushing the eggplant
- 2 – 3 cloves of garlic, minced
- 1/2 lime, juiced (should have been lemon, but whatever)
- 3 T tahini
- 1/2 t sea salt
- 1/4 t ground pepper
- 1/8 t red pepper flakes
- Preheat oven to 400 F. Brush the flesh of the eggplant halves generously with evoo and bake, skin side up for 30 minutes. (or until fully cooked / the skin starts to deform).
- After the eggplant has cooled (about 15 minutes), scrape out the eggplant flesh with a spoon and discard the skin and stems.
- Roughly chop the eggplant so that there are no big chunks. Stir in the remaining ingredients, adjusting juice and seasonings to taste.
Thank you 101 Cookbooks! (click link for recipe). I would have never thought to make this otherwise. I didn’t have any jalapenos on hand, and we are moving in a week so i didn’t want to go buying anything new. I just added a couple of dashes to substitute the spiciness.
Honestly, though, i had a little trouble executing this recipe properly. I think. When i poured the buttery-lime mixture over the bagged popcorn, it got almost immediately absorbed by the pieces on top. When shaking the paper bag, the remaining pieces only got moderately moistened when they brushed against the soggy top pieces. The pepper mixture distributed pretty well. Baking at 350 F for 7 minutes didn’t even come close to drying out the soggy pieces.
My next popcorn endeavor will be salt and vinegar, which i sampled post-race at the Charlottesville Ten Miler this year… Hopefully those won’t be so soggy.
what could be more perfect for a summertime road trip than some really good limeade? it is super simple to make and DELICIOUS. why bother wasting money on a sugary drink at a gas station? we paid a dollar for 15 limes as our local (Alexandria) Latino grocery store, and cents for the sugar. It tastes better than any limeade i have ever had.
- 1 1/2 C sugar
- 8-10 limes (16 oz. lime juice thanks to our beach house’s electric juicer)
- 4 C water
heat sugar and 3 C water in microwave, stirring once, until sugar is fully dissolved. juice limes and mix with sugar water, adding additional water to taste.