Tuesday, July 14, 2015

Inspiration Strikes From Afar, Baba Ghanoush Results

Someone once asked a lunch table of techies what they thought the internet, then in its infancy—think dial-up connections, tel-net, CU-SeeMe, listserv mailing lists—would become, and everyone present started talking about commerce and capitalism and corporations.

When it was my turn (I was a guest and just there for the food; dim sum, as I recall), I said that, for me, it wasn't the commercial possibilities that intrigued me, but the interpersonal potential that seemed revolutionary. That is, the ability it gave people on opposite sides of the world to connect over issues of common interest and to share information quickly and easily.

That luncheon conversation came rushing back when my friend John, who works for Marqués de Valdueza olive oil with his lovely wife Ana, was inspired by my neighbor Jim Dixon's post on Good Stuff NW about grilling eggplant. He e-mailed from his home in Madrid, "I tweaked your aubergine salad recipe and made baba ghanoush Marqués de Valdueza! I'll serve it tonight with pita and a dust of Pimentón de la Vera. Thank you very much for the inspiration, it turned out delicious!"

See what I mean about that internet thing? Whether it's bonding over food or politics or other concerns of our daily lives, there's always someone out there willing to engage. Gotta love that.

Baba Ghanoush Marqués de Valdueza

Roast one eggplant over a grill, turning a quarter turn every 15 minutes, for a total of 1 hour. Spoon out the roasted eggplant into a blender. Add one small sweet onion, two small very ripe tomatoes, half a salad cucumber (thin skin), fresh parsley, fleur de sel (to taste), a couple of tablespoons of Merula extra virgin olive oil* and a splash of Marqués de Valdueza red wine vinegar*. Blend it all, leaving small chunks for texture. Serve dusted with Gualtaminos picante Pimentón de la Vera*, crackers and pita bread. And a spoon to not leave any behind!

* Regular good quality extra virgin olive oil, red wine vinegar and pimentón (Spanish smoked paprika) can be substituted.


John Cancilla said...

Hey, Kathleen! It's my birthday and we're having a party here in Madrid on Saturday- I'll be making baba ghanoush for everyone! Take care! John

Kathleen Bauer said...

Happy birthday, John, and thanks for sharing your recipe…I'll be making it this weekend!