Another week almost coming to an end. That simply means produce sitting in the refrigerator, awaiting to be used before I run off to LA for a few weeks.
You heard that right. I’d be in LA this time next week. And don’t fret or think that I’m some sort of a cool jet-setter It’s just a personal trip to join the hubby for his work.
Nothing fancy, no event whatsoever. But I’m excited to explore many places that I didn’t get to a few months ago.
I love “deconstructing” my food. Mushy dips is just not my thing. Especially when it comes to eggplant. Don’t get me wrong, I love eggplant. But if it’s made mushy, I’d usually pass.
Anything crunchy or has some texture is definitely a winner in my book.
Mushiness doesn’t end at eggplant. I just cannot fathom the idea of how some people love their morning cereal soggy and mushy. Apart from oatmeal, I just cannot think of eating soggy cereal.
I think it has to do with the texture. Why to mess a perfectly crunchy texture for something mushy and mealy? It’s beyond me.
Take this eggplant for example.
The idea of broiling the heck out of it, scooping out charred eggplant flesh and pureeing it with other ingredients simply translates to mushy texture.
I’m sure the original baba ghanoush tastes amazing. The only qualm I have is the “texture”.
Ingredients:
- 1 large eggplant, sliced length-wise
- 1/2 lemon, juiced
- 3 tbsp olive oil
- 1 tsp cumin powder
- 1/2 tsp smoked paprika powder
- 1/2 tsp red chili powder
- 1 tsp minced garlic
- 1 cup grape heirloom tomatoes, halved
- 1/4 cup fresh flat leaf parsley
- pinch of salt & pepper to taste
Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- salt & pepper to taste
- 3 – 4 tbsp extra virgin olive oil
Directions:
- Add juice of 1/2 lemon, 1 tbsp olive oil, cumin powder, smoked paprika powder, chili powder, minced garlic, pinch of salt & pepper on a baking sheet. Stir everything to combine.
- Add eggplant slices and thoroughly coat marinate.
- Marinate for 15 minutes.
- Heat a large non-stick grill skillet on medium high. You can use a proper grill too.
- Add 2 tbsp olive oil, wait to heat, and then add slices of marinated eggplant. Do not overcrowd the pan.
- Depending on the thickness of each slice, cook for at least a minute on each side.
- Prepare tahini dressing in a small bowl, by combining all of the above-mentioned ingredients. Set aside.
- Remove grilled eggplant onto a plate to cool slightly. Chop into bite size pieces.
- In a non-reactive bowl, add halved tomatoes, chopped parsley and grilled eggplant. Lightly toss everything with tahini dressing or serve the dressing on the side.
- Garnish with some sesame seeds. Bon apetito!
If you live in the LA vicinity and want to meat up for coffee or grub, send me an email 🙂
Are you a textural person when it comes to foods? Or fuss-free in comparison? If you are fuss-free, I’m just plain jealous 😉
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I do this here always, but here again,
LOVE your photos!! 😀 😀
btw, which lens do you use? I got a 550D recently..with kit lens.. thinking about a good lens for portraits and close up photography…
OMG! I am so totally with you on texture.. everything you said from babaganoush from oatmeal.. I am right there, standing next to you with only one exception baingan bharta. Gonna try this salad for sure. 🙂
Charul @ Tadka Masala recently posted..Boondi Raita
Scrumptious! What a great idea. I love baba ganoush, so this beautiful salad just makes me drool…
Cheers,
Rosa
Such a great idea, love the flavours of baba ganoush so much! And I’m so jealous of your trip to LA; I wish I was back there now!
Kathryn recently posted..burnt orange and cardamom shortbread
I am not a huge fan of eggplant but my husband loves babaganoush and I got an easy recipe from my Iranian friend. Your salad looks so good. As always gorgeous clicks!
Vijitha recently posted..Thengai Sadam (Coconut rice) -South Indian gluten free rice dish –
That is one beauty of a salad! And such a great use of eggplant. 🙂
Sommer@ASpicyPerspective recently posted..Asian Bloody Mary
You tweaked the original recipe in a very creative way Kiran. I love eggplants in any way they are prepared and I am sure I would love this one as well! Have a great journey and bring many photos with you!
Katerina recently posted..Pumpkin and Zucchini Kecap Manis Stir-fry
Have an amazing time (and yes I can’t help consider you as a jetsetter ;))
Loving looking salad a beautiful use of baba ganoush!
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Think Pink!
a great idea for a salad. have fun time in LA.
dassana recently posted..chilli paneer recipe
Great idea! I love Babaganoush as a dip but am also into deconstructing dishes. I can deal with mushy food as long as it is served with something that complements its texture (crunchy veg, pita, etc.). Have a fun trip!
Alyssa (Everyday Maven) recently posted..Punjabi Style Cabbage + Chickpeas
Well I love the texture of regular babaganoush, but I also love the look of your deconstructed version–gorgeous!
Angela recently posted..Gingered Plum Crisp (Grain free), plus a giveaway
Your baba ghanoush salad looks amazing. I don’t mind having this any time. Have a good trip to LA. 🙂
wok with ray recently posted..Pork Menudo
This sounds wonderfully delicious! I am with you…nothing mushy!
Ina gawne recently posted..BACON MEATBALLS IN A MUSHROOM SAUCE
Kiran your eggplant is perfect! I am not great at cooking it – either too oily, rubbery, dense, raw, I never seem to hit the nail on the head. I need to try your version!
HA! You’ve taken the mush right out of the eggplant! I’ve got texture issues with lots of food…most notably, the dread tomato! Heebity!
Gorgeous dish, I really like the idea of a deconstructed babaganoush 🙂
Parsley Sage recently posted..Out of the Kitchen at the Ritz
If we still had our eggplants from the CSA I would have made this- I didn’t know what to do with them! Great idea!
Simply Life recently posted..Tomatillo Salsa and Beanitos GIVEAWAY {OPEN TO US & CANADA}!!
Couldn’t agree with you more on the texture thing and looove what you’ve done with the eggplant! Have fun in LA!
Carolyn Chan recently posted..On Vacation…
That salad looks good, I made something similar last week but I added squash and potabello mushrooms. Love a grilled salad like this
Raymund recently posted..Siopao Bola Bola
I cannot tell you enough how much I love your photos and style. Plus I am an eggplant lover in all forms. But especially paired this way. Never had it, so I will have to try this.
fabiola@notjustbaked recently posted..Quinoa, Kale, Roasted Butternut Squash, Chicken Soup
Hi Kiran and I am with you! Texture can totally make or break a dish for me. I LOVE baba ganoush (and eggplant in general) and I much prefer these beautiful pieces of eggplant to a mushy, slimy puree. Your photography is just outstanding! I hope you have a wonderful time in L.A.! : )
Anne@FromMySweetHeart recently posted..Ginger Chili Caramel Cookies
I hope you had a wonderful weekend, my friend! I adore Babaganoush and this is such a beautiful way to prepare it…can’t wait to try it sometime soon!
The Squishy Monster recently posted..Weekend Bites
Have fun in LA, Kiran. YOu should check out Georgetown Cupcake which recently opened up there. In addition, try In-n-Out Burger – order the Animal Style Grilled Cheese sandwich – it is 100% vegetarian, and order Animal Style Fries – you won’t be sorry. Lastly, go to Nothing Bundt Cakes – they have the best Red Velvet Bundt Cake and White Chocolate Raspberry cake, they are mini versions.
Everything I mentioned above is a franchise.
your salad looks incredible.. very creative. I’m pretty fuss free when it comes to texture. 🙂
honeywhatscooking recently posted..Aloo Masala Kati Roll (Sautéed Spicy Potatoes wrapped in a Roti)
An incredible warm salad with sesame dressing, Kiran.
Angie@Angie’s Recipes recently posted..Marinated Fig and Parmesan Salad
What a fabulous salad! Love eggplant and the dressing sounds perfect!
Asmita recently posted..Paneer Masala
I’m on a serious eggplant kick lately and babaganoush has always been a favorite of mine. Can’t wait to try this!
Denise recently posted..Mini Carrot Cupcakes
Aww Kiran we both got aubergine on our minds. Love yours spiked with some heat here and tomatoes too! Yum! I don’t know why but the hurricane opened up my appetite.:)
Kiran that deconstructed Baba Ganoush sounds absolutly like my kind of thing, altough I ahve to confess that I love soggy cereals and dips. ^.^ Anyway have fun exploring the sunny LA!
Helene Dsouza I Masala Herb recently posted..Comment on No Post Day by Helene Dsouza
I totally agree with you when it comes to eggplant. I’ve made BabaGanoush and the texture wasn’t up my alley. I know people who love it, but it just doesn’t suit my tastes. This recipe sounds fantastic!
Kristi Rimkus recently posted..Naked Seafood Fajitas
Yum! Looks very smooth for babaganoush. I call it ‘noush’ normally 😛
Cass @foodmyfriend recently posted..Cinnamon and Nutmeg ‘Pumpkin’ Cookies
Hmmm very nice! I love the idea of using broiler for eggplant. I can already see nice char and the flavor from it. All the spices will be nicely absorbed into the eggplant… this is a wonderful dish for an eggplant lover like myself!
Nami | Just One Cookbook recently posted..Clam Soup | Clam Miso Soup あさりの味噌汁
I’ll trade the baba ghanoush for your yummy salad anytime, Kiran. Beautifully cooked and photographed!
Tadka Pasta recently posted..All-natural Treats, No-sugary Tricks
Great way to use Baba Ghanoush! I mostly just eat it with pita but this sounds like the perfect way to incorporate it into a salad!
Ohh Wow !! What a fun idea of creating a salad with Baba Ganoush .. and loved the texture formed up ..
Have fun in LA Kiran .. 🙂
Nupur recently posted..Potato Cumin Seeds Patties – Aaloo Patties
I love your deconstructed BabaGanoush! Yum!
Laura (Tutti Dolci) recently posted..chocolate chip & cranberry muffins
Love this recipe. I enjoy eggplant and am always happy to find something new. I LOVE traditional BabaGanoush, but this is intriguing. I shall have to prepare it soon. Thanks!
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