Wednesday, May 13, 2009

baba ganoush

Market day again, and our plan is to split up and pounce early. I am after lemons and Tom is on the search for avocados and green bananas. We have success with lemons, oranges and bananas, but no avos. We ordered twenty to be sent over from the mainland; if, and in what condition they arrive is yet to be seen (note; they never arrived). Tom has bought a parang (machete) to begin coconut-opening lessons, and I lash out on four sarongs to cut up and sew into a mattress cover for our patio daybed. The mattress manufacturer’s taste in fabric is consistent with Indo kitch, and the bright nylon blue and yellow flower print has got to go.

Today is the third day without a phone signal and internet connection. Just when you get comfortable with something, an unknown force rips it away. Sweet demonstration of attachment causing suffering.

Finally, we manage to find someone keen enough to spend half a day scraping paint of our kitchen floor. We foolishly trusted the claim on the Indonesian cement paint that it would be “hard and long wearing.” Within a week, it was peeling off and looking like a crazy Picasso. The options were to hit it with a grinder, filling every orifice of house and self with cement dust, or find a patient local willing to scrape it off with a parang.

Tonight's raw gourmet delight is tempe open "sandwiches" with baba ganoush, salad and alfafa sprouts. For dessert I make a chocolate macaroon mixture from the almond milk meal and mush it up with bananas.

Raw Baba Ganoush

4 eggplant
apple cider vinegar
3/4 C tahini
4 cloves garlic
1/4 C lemon juice
1 T garam masala/curry powder

1. Peel & chop eggplant into cubes
2. Cover with water and soak for 1 hour (asian eggplant do not require salting)
3. Drain off water, cover eggplant with apple cider vinegar and soak for 1 hour
4. Combine in food processor with tahini, garlic, lemon juice and garam masala

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