aquaprofunda: Lemons (lemons)
My latest riff on hummous, which is unsurprisingly amazing:

Ingredients



  • 2 eggplants

  • 2 cans chickpeas

  • 2 wedges of preserved lemon

  • One head of garlic

  • Minced garlic from a jar

  • Couple of lemons worth of juice

  • Salt and pepper

  • Loads of olive oil


Method



EGGPLANTS:

  1. Turn on big gas burner, sit eggplant on top until charred on that side, turn over and repeat on all sides of the eggplant

  2. Put on a baking pan and roast in 200 degree oven for 1 hour

  3. DO NOT PEEL!


GARLIC:

  1. Chop the bottom off your whole head of garlic. Put the whole thing in a little tin foil parcel with a generous amount of olive oil.

  2. Roast for 1 hour

  3. Allow to cool!


BABA GANHUMMOUS

  1. Chop tops off eggplant, squeeze roasted garlic out of skin, put in food processor with drained & rinsed chickpeas, roughly chopped preserved lemons (rinsed etc), lemon juice, salt and pepper and some olive oil

  2. Blitz until texture starts to look good. Add olive oil as you go to get the right consistency, could be heaps.

  3. Keep tasting as you go – add salt and pepper, minced garlic, olive oil and more preserved lemon to taste.


Makes a huge batch, enough to make all your coworkers try it as you eat it throughout the week, until they force you to write down this recipe.
aquaprofunda: Lemons (lemons)
A Minor Place is one of the cafes in the inner north that everyone knows, and the most infamous dish on their menu (for vegos, anyway) is the white beans.
beans on toast
Yesterday I gave them a go and am quite pleased with how they turned out! Very tasty, and complemented with the vego sausage I ate them with. Nom.

Ingredients


  • 3 cans cannelini beans, drained and well-rinsed

  • 1 cup vegetable stock (I used homemade)*

  • A couple of sprigs of rosemary and thyme, stripped into leaves

  • Salt and pepper to taste (I only needed salt because there was none in my stock)


Method


Put everything in a saucepan over medium heat and bring to the boil, stirring occasionally, then turn heat down to simmer. Keep stirring periodically so it doesn’t stick to the bottom. Once all the liquid has been absorbed (it might take a while) and the beans are all mashed up, it’s ready!



* I suspect part of the tastiness of this dish is due to the fact that my stock is mostly mushroom, onion and parsley.

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