{"id":4175,"date":"2012-10-26T10:14:36","date_gmt":"2012-10-26T14:14:36","guid":{"rendered":"http:\/\/kirantarun.com\/food\/?p=4175"},"modified":"2012-10-26T10:14:36","modified_gmt":"2012-10-26T14:14:36","slug":"babaganoush-tomato-salad","status":"publish","type":"post","link":"https:\/\/kirantarun.com\/food\/babaganoush-tomato-salad\/","title":{"rendered":"BabaGanoush Tomato Salad"},"content":{"rendered":"H<\/span>appy Friday!!<\/p>\n

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.<\/p>\n

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\u00a0jet-setter\u00a0 It’s just a personal trip to join the hubby for his work.<\/p>\n

Nothing fancy, no event whatsoever. But I’m excited to explore<\/a> many places that I didn’t get to a few months ago.<\/p>\n

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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.<\/p>\n

Anything crunchy or has some texture is definitely a winner in my book.<\/p>\n

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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.<\/p>\n

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.<\/p>\n

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Take this eggplant for example.<\/p>\n

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.<\/p>\n

I’m sure the original baba ghanoush tastes amazing. The only qualm I have is the “texture”.<\/p>\n

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\"Print<\/a> Print This Recipe<\/a><\/p>\n

Ingredients<\/span>:<\/p>\n