Recipes = babaganoosh, guacamole, pickled capsicum

babaganoosh - - one egg plant about 500gm is excellent
two tablespoons of tahini
large handfull of parsley - the more the merrier - chopped either rough or fine
pepper cracked black - about half a teaspoon
oil - 1/4 cup - less if it gets to oily
4 cloves or four teapsooons of crushed garlic
juice of one lemon


cut egg plant in half

oil both sides

shove under gorilla until the white side starts to brown a little and then turn over and cook the skin side until it bubbles and goes blacker - try not to burn

peel the egg plant - be very careful - its very hot - - I use the griller tray to keep them on and slice into the skin and then peel with tongs -

use a kitchen wand or blender to mulch everything together - adding the oil to taste - a thick paste will be the end result

eat on anything, hot buttery otast is an extravagent way to do it LOL

Gucamole

3 large ripe avacados
pepper - about half a teaspoon of cracked
handful of chives chopped
small bunch of mint chopped
juice of one lemon
teapsoon of garlic

peel avacados and douse with lemon juice to stop them browning
mulch everything with a kitchen whizz or blender

again eating on hot buttery toast is extravagant

pickled capsicum
1.5kg capsicum - cored, de-seeded and sliced into 1cm wide strips
cover with boiling water and let sit for three - four minutes

vinegar solution
two cups vinegar, 2 cups water, 2 cups sugar - any variety of vinegar or sugar, just what's available - I use cider vinegar and raw sugar and it's very nice
seasoning for vinegar - just about anything you like, I used a teaspoon of szechuan pepper cracked, half a dozen cloves, half a dozen black peppercorns, half a dozen green peppercorns and a stick of cinamon
add all to a pan and bring to the boil making sure sugar is dissolved. Boil for 10-15 minutes.

Drain and pack the capsicum slices into a sterilised jar and pour vinegar sollution over it making sure there's some of the sollution over the top of the capsicums.
Store in the fridge once its cool - and eat whenever you want. The longer you leave it the more the spices get into the capscum slices.

All done by little old (male) me this week.

And I got the difference between babaganoosh and guacamole sorted LOL