Looks like this week is cursed or something…
It would seem like I’m having a hard time keeping tires properly inflated!
First, it was Vince, my bike, who got injured: he got his first flat ever last Saturday and it turned out to be quite an adventure. I’ll spare you all the details, but I basically ran out of air to inflate the replacement tire and sort of had 10km to walk on cleats with a dysfunctional bike by my side in order to get home.
Pfft… not gonna happen! I wish there was such a thing as roadside assistance for riders!
I tried calling my son but he was not home. Argh. Tried hitching a ride, but had no success… People don’t want to be bothered, I guess…
I eventually made it to a gas station where I was able to call a cab. But then, while I was waiting, I finally managed to get a hold of my son and he came to pick me up.
It was 2:30 in the afternoon when I finally got home. I hadn’t eaten all day… Need I tell you I was STARVING?
As if that wasn’t enough, yesterday it was Sally’s turn to get a broken limb.
Her case was a lot worse. She needed an ambulance and all, because it happened on the highway and you’re not allowed changing a tire there. It’s too dangerous. At least this time I had access to roadside assistance, but still, I had to wait for over an hour on the side of the road for the towing to take us away up and perform emergency surgery…
Again, I got home VERY late and extremely hungry!
This morning I had to take her to the hospital where she got her permanent repair done. The verdict? A bad hole on the side of the road had kinked a mag beyond repair.
The damage? $550. That’s FIVE HUNDRED AND FIFTY DOLLARS!!! To change a mag. Wow! What are they, gold plated or something?
Thank goodness I don’t have to pay for roadside assistance, ‘cuz that would’ve added yet another $250 to that bill.
I’ll survive… but still, I’m a bit apprehensive at the idea of going for a bike ride tomorrow morning… Can you blame me? 😉
So anyway, enough with the tires… let’s go on with the food, shall we?
I thought I would give you a little break from salads and treat you to one of my favorite dips ever: Baba Ghanouj.
This is one dish that I’d been enjoying numerous times in many different Lebanese restaurants, but had never attempted making at home, until now.
For some reason, I thought it would be super complicated to make.
Complicated AND long.
But boy was I wrong… it just couldn’t be easier. Although it does take a little bit of time, you don’t really need to attend to it. Most of the work, the aubergine takes care of herself, comfortably basking in the oven, not requiring your assistance in the least.
Basically, all YOU need to do is cut your aubergine in half, shove it in the oven, scoop the flesh out when it’s done and cooled, throw that in the food processor along with a few other ingredients and give that a quick spin.
All your very minimal efforts get instantly rewarded with this mild, creamy, dreamy, nutty and slightly smokey aubergine dip, which you can enjoy with pieces of warm or toasted pita bread, crackers, or even better yet, crudités.
Of course, this makes for a fantastic appetizer, snack or even light lunch… it’s exactly the kind of thing that I love to make on Sundays and bring to work with me, so I can enjoy throughout the week for my afternoon snack.
Heck, I’m starting to think that maybe I should keep some in my car and also bring some on my bike rides…
Looks like you never know when you’ll need a little sustenance.
Joking aside, I’m real happy I finally tried making this at home. This will certainly become a regular for me.
I’m already thinking of my next batch… I want to try grilling the aubergines instead of baking them in the oven.
I’m sure it will take it right to the next level. Plus, there’s just no way I would turn on the oven for 40 minutes in this kind of heat!
I haven’t totally lost my mind, yet!
- 2 large eggplants, peel on, halved lengthwise
- ½ cup tahini
- 3 cloves garlic, finely chopped
- Juice of 2 limes
- ½ tsp salt
- ½ tsp black pepper
- ½ cup fresh parsley, chopped
- Drizzle olive oil
- Few fresh parsley leaves, chopped
- Preheat oven to 350°F.
- Drizzle eggplants with a little bit of olive oil, then sprinkle with salt and pepper
- Line a baking sheet with parchment paper. Place eggplant cut-side down on that baking sheet and bake until soft and collapsed, about 35-40 minutes.
- When cool enough to handle, scoop eggplant pulp into the bowl of your food processor. Add tahini, garlic, lime juice, salt, pepper and olive oil and process until nice and smooth. Add parsley and pulse a few times until just incorporated.
- Transfer to service bowl and garnish with parsley and drizzle with a little bit of olive oil.
- Serve with crudités or pieces of whole wheat pita bread (or spread it on toast, even, or eat by the spoonful, why not?)