Tuesday, 19 May 2015

Wine, Baba Ghanoush and Baked Chicken - It’s Something

When was the last time you changed a light bulb? Today, yesterday, last month, a few months back or at most last year. These are the possible responses for this question. But there is a light bulb, which has been illuminating various places since 1901. Known as the “Centennial Light”, this bulb is currently housed in the Fire Department of Livermore, California. Due to its 114 years of service, this bulb is now very dim, but is still on. This will lead to food, wait! I’ve been planning for a trip to Del Valle Regional Park, near Livermore. I thought a bit of hiking might help lose those ‘thunder thighs’. However, this trip involves hiking, which eventually will lead to hard work, hence it’s still a plan. I was reading about Livermore and places to see around. This bulb topped the list with Wine securing the second position. 
Wine growing is a part of Livermore’s culture having wine tasting tours. With around 40 wineries, Livermore sure has a long lasting bulb illuminating its Wine history. Though I’ll be going with Sigalas Assyrtiko because of its acidic, salty and briny flavors. So now we have a bulb (which we can’t eat) and Wine (which we can’t eat) far an upcoming recipe. We need something to eat - Baba Ghanoush. This simple appetizer full of various seasonings and egg plant should go with wine. I know, baba ghanoush and wine is a bit eccentric combination, but then I thought to give it a try. Well I had some guest yesterday all of a sudden, I juz had eggplants and some chicken in the fridge. This bulb reminds me of The Smiths song - There is a light that never goes out. Put it on your iPod, grab your fav wine and crackers, bake the eggplant, bake the chicken, and voila, you came up with something!
3 Eggplants,
1/3 cup Tahini,
1/2 cup Lemons Juice,
3 tablespoons Olive Oil,
2 minced Cloves Garlic,
Kosher salt as required,
Ground Black Pepper as required.
Preparation Method:-
1. Heat the oven to 450 D.F. In the mean time, rub outside of the eggplants with olive oil. Add in a roasting plan. Roast eggplants well until the skin has charred (goes blackish brown) and the interior is tender for 20 minutes. Let the eggplants cool.
2. When cool, remove the skin and seeds, roughly chop the flesh. Add to a bowl. Blend in a food processor.
3. Into the processor bowl add tahini, lemon juice, garlic, salt and pepper to taste. Also add on a few teaspoons of cold water. Process the mixture to a coarse paste. Keep adding a bit more water as needed to allow the mixture to blend well.
4. Adjust the seasoning with salt and pepper to taste. Serve with crackers, baked chicken and wine.

Have a good day!

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