Babaganoush & Pickled turnips

Ingredients

 2 eggplants

3 tablespoons tahini

120ml lemon juice I like a lot of lemon, you can use less if you want.

1 clove garlic

Extra virgin olive oil/salt

Method

 

Get a fork and pierce all over the eggplant. You can bbq these if you want, cook until collapsed and soft, about 15-20 minutes. I do it inside, I use a big stabbing instrument like a carving fork then I do it over the open gas flame on the cook top, turning regularly until soft. This gives it a beautiful smokiness which is what this dish is all about.

When eggplant is done throw everything in the blender, and then drizzle in the olive oil until you have the consistency you want. Then season with salt.

Pickled Turnips

Ingredients :
1 kg white turnips
1 x beetroot, peeled and sliced
3 clove garlic (optional)
1 litre water
275 ml vinegar
4 tbs salt
Method :
* Peel and wash turnips. Cut into quarters and pack into jars, adding pieces of the beetroot. Add the garlic, if desired.
* Dissolve the salt in the vinegar and water. Fill each jar until the turnips are covered. Seal tightly. The pickles will be ready in about five days.